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This article is reproduced with permission from #carmanskitchen.

BEETROOT HUMMUS + ROASTED CAPSICUM & FETA DIP WITH SOURDOUGH CRISPBREAD

METHOD
Preparation time: 5-10 mins
Cooking time: 35 mins
Serves: 4

Beetroot Hummus Ingredients:
3 small, cooked beets
1 clove of garlic
1 can of chickpeas, rinsed
2 tbsp. tahini
2 tbsp. extra virgin olive oil
2 tbsp. lemon juice (equivalent to the juice of a small lemon)
1 tsp cumin
1 pinch of salt

Method:
Preheat the oven to 200 degrees Celsius.

Wrap the cooked beetroot and garlic cloves in aluminum foil and roast them for 30 minutes.

Remove the roasted beetroots and garlic from the aluminum foil wrap and place them in a food processor.

Add in the chickpeas, tahini, olive oil, lemon juice, cumin, and salt, then blitz until smooth and creamy.

Transfer to a bowl and serve immediately.

Roasted Capsicum & Feta Dip Ingredients:
3 medium red capsicums
½ block of crumbly feta (about 100g)
1 tbsp. of basil pesto
2 tbsp. lemon juice (equivalent to the juice of a small lemon)
1 tsp chili flakes

Method:
Preheat the oven to 200 degrees Celsius. Line a baking tray with baking paper.

Place the capsicums in the oven and roast them until the flesh is very soft and the skin is blackened for about 45-50 minutes.

Remove them from the oven and let them cool down until they can be comfortably handled. Peel the skin, remove the seeds and the stalks, then pat them dry using some paper towel.

Place them in a food processor along with the feta, basil pesto, lemon juice, and chili flakes. Blitz until smooth and adjust with salt if needed.

Transfer to a bowl and serve immediately.

Toppings ideas: sliced boiled eggs, sliced avocado, crumbled feta, fresh cherry tomatoes, alfalfa sprouts, sliced radish, basil pesto, chili flakes, sesame seeds.

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