Beetroot Hommous/Hummus

Following my month of Pure Paleo, I have scrapped chickpeas and was looking for a suitable substitute for a quick and easy dip.

Well, here it is: beetroot!

It’s so simple!

beetroot hommus


2 raw beetroots

3 tablespoons lemon juice

3 cloves garlic

3 tablespoons tahini

3 tablespoons of extra virgin olive oil

beetroot hommus1


Step 1: Peel beetroot and chop into cubes.

Step 2: Roast beetroot in a temperature oven for about half an hour, or until soft.

Step 3: In a blender, place the roasted beetroot and garlic cloves, process until it has broken the pieces down.

Step 4: Drizzle in lemon juice and pulse the mix. Follow up with the olive oil, and lastly the tahini.

Step 5: Continue to process until you reach the desired consistency. Add more of the oil or lemon juice if the mix is too thick to process well.

Step 6: Serve with vege dipping sticks, as a spread or thin it out with extra olive oil and lemon juice to make a divine and colourful salad dressing.

lunch inspiration


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