I’m once again on this journey to eat as pure as possible. So instead of buying spreads, it’s easy to make them myself.
Also if there is one veggie I don’t treat that well, it is beetroot, sorry my little red friend, I seem always to forget you in my fridge.
So when I decided to make humus I could only save some of the many beetroots in the fridge, to use in the humus.
I used one can of chickpeas and made an original humus and a red one with beetroot.
For the red one:
You need:
1/2 can chickpeas
3/4 cup roasted beets (30 min in the oven w olive oil)
a pinch of garam masala, salt & pepper
4 tbsp lemon juice
2 tbsp olive oil
2 tsp tahin
1 small part of garlic
For the original one:
You need:
1/2 can chickpeas
1 small part of garlic
a pinch of garam masala, salt & pepper
4 tbsp olive oil
2 tbsp lemon juice
2 tsp tahin
1 tbsp of aqaufaba (chickpea liquid)
some extra olive oil to drizzle over the humus
roasted sesame seeds to put on top
a small handful of fresh cilantro
Then what (for both versions)?
Simple: mix & enjoy with bread or crachers or in a veggie bowl.