Lunch al-desko: Think pink beetroot hummus


I love bright colours and this combination never fails to cheer me up! It’s cheap and healthy, quick and easy to make, and kept in the fridge in an airtight container, will keep you going for a couple of days.

Beetroot hummus

What’s in it
4 (small) vacuum packed beetroots
1 tin of butterbeans (you can use chickpeas but I think the texture of butterbeans works well here)
1 teaspoon of cumin seeds, toasted and ground
1 clove of garlic
1 teaspoon of tahini
1 teaspoon of lemon juice
Salt & pepper
1 tablespoon of olive oil (everyone is different about texture – add more or less depending on how wet you like your hummus)

Make it
Throw the whole lot into your blender and whizz it for a few minutes. Butterbeans are softer than chickpeas so it won’t take as long as normal hummus.

Serve it
This is where this one gets to be fun. Beetroot and goat’s cheese is the best combination in the world, ever, so get some soft goat’s cheese and serve them together. If you want to be fancy and make it look like a reverse raspberry ripple, mix them together. It’s delicious.

I usually have this with oatcakes, pitta bread or another carb, and some carrot sticks. Celery if you must. But nobody really likes celery… do they?

If you try this recipe, please let me know how you get on!




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