All Hallow's Hummus

October 31, 2019

 

Paris doesn’t really do Halloween. Dressing up? Non, merci.

 

I can see myself indulging in a little harmless family fun a few years down the line by sending the boys around to terrorise the neighbours. Children at the door? Frightening indeed. 

 

Sadly they’re both still in diapers and can’t reach the doorbells, so for the moment I’ll be expressing my Halloween heritage mostly through the medium of beetroot. 

 

Here’s a super simple and scary (for your carpet/sofa/silk shirts) beetroot hummus. Ideal for aperos, kids’ dips, lunch sides and midnight snacks. 

 

Beetroot hummus

5 minutes, makes a large bowl

 

A sweet and tangy hummus to brighten up any gloomy autumn day. Serve as a dip with crudités, chips or croutons, in a sandwich, or as part of a mezze platter or salad bowl. Make sure to buy naturally steamed beetroot, not cooked in vinegar. Alternatively boil raw, peeled beets until very tender. 

 

* Chickpeas - 1 tin (400g)

* Tahini - 130g

* Lemon juice - 3 tbsp

* Salt - 1/2 tsp ( leave out for babies)

* Cooked beetroot - 300g, roughly chopped 

 

Strain the chickpeas, preserving the liquid. 

 

Place the chickpeas, tahini, lemon juice, salt (if using) and beetroot in a blender. Blend until smooth. 

 

Add some of the reserved chickpea liquid with the blender running until you reach your desired consistency. 

 

Taste and add more lemon or salt accordingly. 

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