Making it up as you go along… beetroot hummus…

I’ve only recently discovered that beetroot is really delicious raw, and since I’ve discovered that I’ve been enjoying it in all sorts of ways – and, apart from grating it into salads, making it into hummus is so easy. I couldn’t resist buying some yesterday, so today I got out the mixer and began. It was only when I’d peeled and cut it that I realised quite a few necessary ingredients were missing… no chickpeas,  and no tahini… As only I will be eating it, I was free to throw in whatever I liked. Sometimes combinations of unusual things don’t quite work as well as you hope, but today all went well. I’ll make it again, but maybe add less liquid as it wasn’t as thick as I prefer – but it tasted lovely!

Another recipe for beetroot hummus

  • one medium-sized beetroot peeled and cut into small pieces
  • one tin of butter beans, drained, but reserve the liquor
  • garlic, as much as you like
  • a small amount of onion
  • 2 tbsp peanut butter
  • 1 tbsp capers
  • chilli sauce – as much as you like, or sweet chilli if you like
  • ½ small tin of sweetcorn
  • a couple of tbsp mixed seeds – pumpkin/sunflower/chia/linseed for example
  • salt to taste
  1. put everything except the butter been liquid and the seeds into a blender
  2. begin to blend it adding as much liquid from the butter beans to achieve the consistency you want (it may be less than you think!)
  3. whizz it until it’s as you want it
  4. add the seeds and adjust seasoning
  5. eat with whatever you like toast/pitta/crispbread/oatcakes/a spoon

I didn’t add any extra oil.

I forgot to take a picture, so my featured image is of a beetroot and lime salad

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