Easy beetroot hummus

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

beetroot hummusEasy beetroot hummus

I made a variation of this dish last year but over the weekend I wanted a snack; I had a tin of chickpeas and some left over blended beetroot and this super quick protein packed snack was created!

It makes enough for half a dozen people, although it keeps for 3-5 days in the fridge

This can also be made with shop bought or left over home-made hummus. Simply tip it in the blender add your beetroot and switch on!

Beetroot’s are rich in fibre, vitamins (especially folic acid) and antioxidants.  If you buy fresh beetroot you can also eat the leaves which are full of calcium and iron

beetroot hummus400g tin of drained chickpeas – reserve some of the water

1 clove of garlic

1 ½ tablespoons lemon juice

1 tables tahini – sesame seed paste

3 cooked beetroot’s (I use the ones in the vacuum packs)

pinch of salt and pepper

 

beetroot hummusPut all the ingredients in a blender. I like to use my nutribullet but a food processor or hand stick blender is just as good.

Blend for 20 – 30 seconds or until you get your desired texture.  Add some of the chickpea water if it’s too thick

Taste and add more lemon juice or pepper if necessary

 

beetroot hummusTip in to a bowl. To firm up the texture and to let the flavours develop cover and leave in the fridge for 20 minutes or longer.

But if you can’t wait that long serve immediately with some Ryvitta or vegetable sticks

 

 

 

Smoked paprika hummus

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

Hummus  – serves 2, 100 calories per serving

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The supermarket shelves may be bear but don’t let this hummus hardship get you down; make your own!

http://metro.co.uk/2017/04/25/dont-panic-but-there-is-a-hummus-crisis-in-uk-supermarkets-6597490/

the finished product!

the finished product!

 

Hummus is a protein packed dish, that when home-made can be low in fat and salt.  It is also very adaptable.  This version uses smoked paprika for flavour and colour, but you could just as easily add roasted peppers, caramelised onions, minced olives, lemon zest and so on.  Or leave it unadulterated!

You can also use dried chickpeas, this reduces the cost but increases the faff factor.  Your choice!

 

vegan lunch hummus

 

the main ingredients

the main ingredients

½ can chickpeas (120g)

1 small or ½ a medium garlic clove

1 tsp tahini paste

1 tsp lemon juice

small pinch salt and pepper

½ tsp each of smoked paprika and ground cumin or ½ tsp chilli flakes

1 tbls of chickpea liquid

 

This is a very simple recipe

in the blender

in the blender

Put all the ingredients in a bowl and mix with a hand blender or in a food processor. Add up to 1 tbls chickpea liquid if its too thick

scoop into a clean bowl and leave in the fridge for the flavours to develop

It will keep in the fridge for about 3-4 days.  It also freezers well;  Just place servings in a freezer bag lay it flat and squeeze out all the air and seal.  The flat layers will take up less space in the freezer and will also defrost quicker when needed

Ryvita hummus

 

 

Its great served on Ryvita

 

 

 

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And if you have any left, it can be added to a homemade vegetable curry, to make it protein rich, creamy and very delicious.

How would you use your leftover hummus?