Monday, May 21, 2012

Beetroot hommus

One thing that we eat a lot of in this house is dip. It’s the first thing that we pull out if we have guests over or we pull it out in the afternoons as an afternoon tea when we don’t have enough time to cook something. Here is our latest favourite dip. I didn’t think my girls would like it but the fact that their favourite colour is pink really helps! This dip will be a hit for both young and old.

Preparation time
10 minutes

Cooking time
5 minutes
1 fresh beetroot 
420g Chick Peas 
2 tbs Tahini 
3 tbs Olive Oil 
juice of 1 lemon 
2 tbs Natural Greek Yoghurt 
1/2 tsp Cumin (optional) 
salt (optional) 
2 soft wholegrain wraps

1. Preheat oven to 200°C.
2. Peel, top and tail the beetroot and dice it into small pieces. Place in a glass bowl with a splash of water. Cover with cling wrap – pierced with a few small holes – then microwave on High for 3 minutes, or until tender.
3. Drain chickpeas. Place all ingredients in the blender and blitz until smooth.
4. Tear wrap up into bite-size pieces. Place on a roasting tin and cook for 5 minutes, or until crispy, and serve with the hommus. Serves 4

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