Healthy

Beetroot and Apple Hummus

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Here’s a quick in season recipe for you lot today-my Beetroot and apple hummus. It’s so easy to make as there’s no cooking required. Just grab the blender and go!

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Hummus is fantastic as a snack to boost energy and keep you full. The recipe I use below is a base recipe for all the hummus I make. The only variations come after all the base ingredients have been assembled. And the best thing about it is that you can really get creative with your flavour combinations.

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The main base is made from Chickpeas, which nearly everyone has a can of sitting around in their cupboard. Tahini paste (basically sesames seed butter) is blended into the chickpeas to create the base then the flavouring ingredients garlic and lemon juice are added. From here on out go mad with your flavours but remember to keep this as a thick dipping condiment. This means if you’re adding an ingredient with a lot of moisture, like courgettes, that you may not need the extra (or any oil/water).

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You will need:

400g cooked chickpeas
2 very generous tbsp Tahini paste
1-2 garlic cloves
1-2tsp lemon juice
1 tsp cumin (can be omitted if it won’t go with your flavourings)
Olive oil/water to loosen
salt and pepper to taste

From this point on you can add any other ingredients that you want.

Here’s the extra ingredients for today’s hummus:

2 cooked beetroots, peeled
1 ½ cooking apples, skins on and chopped roughly

How to do it:

  1. Place all the hummus base ingredients into your blender (ingredients in top half of recipe above with quantities).
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  2. Now add the beetroot and apple (or whatever flavours you are using). Start to blend.
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    At this point your mixture will turn very thick. To loosen it use either olive oil or water if you want to go for the reduced fat option. The key thing is to blend until your hummus holds its shape but also can be easily dipped in to. I wish there was an exact amount of oil/water to give to you but hummus acts like flour in bread-different types will hold different levels of liquid.
  3. Season your hummus with salt and pepper to taste as well as whatever other spices you want. Now serve.

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And that’s how easy it is! This will take you 10 minutes max (including washing time if you’re working fast). Hummus is fantastic as a dip for carrot sticks, celery, peppers, asparagus, crackers, bread sticks or spread over a cracker with some good cheese. I also often use it in sandwiches in place of mayo or other dressings.

A few good flavour combos I’ve made in the past which you should try include:

Caramelised red onion
Roasted red pepper
Sundried tomato
Beetroot and Walnut
Lemon and Coriander

If you come up with  any awesome flavours let me know I’m always on the look out for a great new recipe!

Thanks for visiting,

Stephen

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One thought on “Beetroot and Apple Hummus

  1. Pingback: Spicy Chickpea and Courgette Patties with Beetroot Hummus and Cucumber Mayonnaise | catching up with Homemade With Mess | Hey Sweetheart, Get Me Rewrite!

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