Beetroot hummus
The name ‘hummus’ comes from the Arabic word meaning 'chickpeas' and is such a delicious and healthy dip or appetiser that can be used for platters or can be added to sandwiches. We often forget how easy it is to whip up quick hummus, which is a cheaper and healthier option than the ones available in the supermarket. Give it a go, and you will be impressed. Along with chickpeas, tahini (a sesame seed paste) is a key ingredient for hummus. It can be found in all good supermarkets but if it is difficult to source, you can easily make it. This can be stored in the fridge for a week or two, and it is easy to whip out for the summer picnics on your travels.
Ingredients
- 4 small beetroot, ready to serve (we use Leader Brand—Gourmet Beetroot available in the fruit and veg section of most supermarkets)
- 1 can chickpeas, drained and rinsed
- 2 cloves garlic, crushed
- Zest and juice of one lemon
- 2 Tbsp tahini
- 1 Tbsp water
- Salt and pepper
- ¼ cup light olive oil
- 2 Tbsp toasted pumpkin and sesame seeds, to serve
Method
- In a small food processor, blitz the beetroot until just chopped.
- Add chickpeas, garlic, zest and juice of lemon, tahini, water, and continue to pulse until well combined.
- Season with salt and pepper.
- Continue to pulse while slowly adding olive oil.
- To serve, top with toasted pumpkin and sesame seeds.
Edamame and basil dip
If you are not familiar with edamame beans, then this is the perfect dish to become acquainted. Edamame is young soybean that has been harvested before the bean hardens. It is often served as a snack after the fresh pods have being steamed or boiled and generously sprinkled with salt—delicious! We have used frozen beans for this dip, which are found next to the peas in the freezer compartment of a supermarket.
Ingredients
- 2 cups frozen edamame beans
- ½ ripe avocado
- 1 garlic clove, peeled, and crushed
- Juice of 2 limes
- ¼ cup fresh basil, chopped
- 125g natural yoghurt
- Salt and pepper
- ¼ cup olive oil
Method
- Bring water to a boil in a small saucepan and add the edamame. Boil for three minutes, drain, and cool.
- In a small food processor, add the beans, avocado, garlic, lime juice, and basil. Blitz until smooth. Add yoghurt and blitz while slowly drizzling in the olive oil. Season.
- Before serving, drizzle surface with 1 Tbsp extra olive oil.
