Is anyone else as obsessed with beetroot hummus and guacamole as I am? I think you probably are, because whenever I make these dips they disappear so quickly that I am always left wondering why I didn’t make more.
Last week I invited a friend over to my house for a quick catch up, and about an hour before she was due to arrive I realised I had nothing at all to nibble on. I rushed to the shops, grabbed some ingredients and managed to whip up this beetroot hummus and guacamole, cut some carrots and celery up and still have enough time to wash up and take a few photos.
I love how impressive the hummus looks with the simple addition of some beetroot. Topped with some sea salt and freshly cracked black pepper, I couldn’t ask for anything better… except maybe some guacamole!
I could eat an avocado a day if you let me, so when it comes to guacamole I’m happy to squeeze in some lime juice and a bit of salt and go on my way, but when I am feeling fancy I like to throw in some garlic, tomato, coriander and a couple of pickled jalapeños to take it to the next level. If you can get a hold of fresh jalapeños then lucky you! Click here for the guacamole recipe.
- 2 medium sized beetroots, washed and peeled
- 2 tins of chickpeas
- 2 medium cloves of garlic
- juice of 1 lemon
- ¼ cup tahini
- ⅓ to ½ half cup of good quality olive oil
- plenty of salt and pepper (to taste)
- Place all of the ingredients except for the oil in the bowl of your food processor and whiz it up until everything is combined, stopping and scraping the bowl if required.
- Add a third of a cup of olive oil with the food processor still running and test the consistency. Continue to add oil until you have got a nice thick and creamy consistency.
- Serve with whatever tickles your fancy, I like carrot and celery and gluten free crackers. I also have this on gluten free toast for breakfast, topped with some sliced tomato.