I’m back with a new recipe!! It’s actually taken me a whole month to do this. You know how the number 1 rule of talking to stay at home mums is to never ask what they’ve done all day? Well I am so serious, sometimes I get to the end of the day and ask myself that! I have days where it feels like I get a heap of things done (mostly laundry) but I also have days where I honestly couldn’t tell you one thing that I did other than take care of our squishy little baby. But I figure that’s enough. But on a day that I did manage to do a heap of things, making beetroot hummus was one of those things. And then eating it. All of it!
The thing is with being home all day now, is that I need to be way more organised with snacks. And good healthy snacks. There is so much more temptation here with a fridge and cupboard full, so I need to make sure I am eating well. Especially because I am eating so much at the moment! Forget eating for 2 when you’re pregnant – try feeding a whole other person and see how much you need to eat!
So I figure that having hummus in the fridge is probably a great idea. Perfect for grabbing out and spreading on some crackers or dipping carrot sticks into. And then I added beetroot. Regular hummus is great, but do you guys love beetroot as much as I do? I am obsessed with it. Roasted, pickled, in juices and apparently you can put it in chocolate cake…anyone done that? Not only does that add an extra serving of veges at the time of year when veges are pretty boring but it makes the hummus PINK!!! Isn’t it beautiful! Almost too pretty to eat.
I said almost.
Homemade beetroot hummus is so easy to make. The beetroot needs to be cooked first but just throw it in the oven whole on a baking tray for 45 minutes or until soft. Let it cool down, rub the skin off and cut it into cubes and then add the beetroot along with all other ingredients to a blender or food processor and mix until smooth and hummus-y!
Plus, want to know a secret? To get your hummus super smooth, you can peel the chickpeas first! It’s a pretty boring job and does take an extra 10-15 minutes but sometimes it’s worth it. Discard the skins and just use the peeled chickpeas. Yuuus for dreamy smooth hummus!
- 1 medium sized beetroot
- 1 can chickpeas, drained & rinsed*
- 1 TBSP tahini (optional)
- 1 tsp crushed garlic
- 2 TBSP olive oil
- 2-3 TBSP lemon juice (about 1 small lemon)
- 3-5 TBSP cold water (more or less as needed)
- Salt & pepper to taste
- Feta to sprinkle on top
- Roast the beetroot on an oven tray at 180°C for 45 minutes or until a knife goes through easily. Allow to cool and then rub the skin off. Cut into cubes.
- Add the prepared beetroot, chickpeas, tahini, garlic, olive oil & lemon juice to a blender or food processor. Pulse a few times to get it started, add 2 TBSP of the water and then blend for about 5 minutes until smooth, adding more water as you need it to make it the consistency you like.
- Taste the hummus and add salt & pepper to taste. You may even need to add more lemon juice. Just keep playing until it tastes delicious to you!
- Serve with carrot sticks, crackers or pita chips. I like topping the hummus with some crumbled feta to add extra saltiness.
- Store in an airtight container in the fridge for 5 days or freeze.
- *If you have time/feel like it you can peel the chickpeas and discard the skins which makes for a really smooth hummus. This step is entirely optional.
