Beetroot & Fennel Hummus
Ingredients
3 cups Cooked Chickpeas, Kidney Beans or Cannellini Beans
2 small/medium Beetroots
A handful of Parsley
Juice of a Lemon
2 tbsp Tahini
2-3 cloves of Garlic
2 tbsp Olive Oil
1/2 tsp Fennel Seeds
Salt and Pepper to taste
Instructions
- Start by roasting the beetroots by chopping into small prices, wrapping in foil and roasting at 190C for 30-40 mins until soft.
- In the meantime make the fennel powder by toasting the fennel seeds in dry pan until fragrant, then grind into a powder in a spice/coffee grinder or pestle and mortar as fine as you can.
- Next add all ingredients except the water into your food processor and blend on high speed.
- Add the water slowly and keep blending until you get a nice creamy consistency, adding more if needed.
- Add seasoning of salt and pepper to your taste. Garnish with a dollop of coconut yoghurt, Greek yoghurt or labna, crushed walnuts, parsley and chilli oil. This will last up to a week in an airtight container in the fridge.
