Salads
Beetroot Humus
Prep Time:
10 Minutes
Cook Time:
5 Minutes
Serves:
6
I developed this one summer during Covid at “The Hut” Elements doing, takeaways with my good friend Jamie Stevenson. The beetroot adds a vibrant colour to the dish. It also provides Vitamin B9, potassium helping lower blood pressure and aiding digestion.
Ingredients
- 400g x tin or reserved sprouted chickpeas cooked (keep 30g for roasting)
- 1 x lemon juiced
- 2 x cooked medium sized beetroot
- 2 x tbs tahini
- 4 + 1 tbs olive oil
- ½ lemon juiced and zested
- 100 / 120 ml cold water
- 10 wild garlic stems, chopped
- Sea salt and black pepper
- 1 tbs Arabic spice
Method
1 Strain the chickpeas, blend all the ingredients together, apart from the spice, season well with salt and pepper
2 On a medium heat add 1 tbs olive oil, add the spice and the wild garlic cook for a minute
3 Then toss in the 30g reserved chickpeas
4 Spoon the beetroot humus onto a plate making a well in the middle, then garnish with the roasted chickpeas
