Hi I've had a really busy day. So just a quick post to share my beetroot hummus recipe. I'm loving it as a spread with salad sandwiches.
250g cooked Beetroot (you can use tinned or cooked)
1 tin chickpeas
2 tbsp tahini
1 garlic clove crushed
Zest from 1 lemon plus juice from 1/2 lemon
1/4 cup olive oil
1/4 tsp cumin
Salt and pepper
Place it all in a food processor and process until smooth.
So pretty #glutenfree#dairyfree#sugarfree#gloobyfood#vegan#vegetarian#paleo#lunchbox
INGREDIENTS: for 2-3 servings
Freshly Grated coconut- 1 cup
Green chilly- 2 mild
Water to blend
Blend everything together until it becomes smooth texture. Do not put too much water.
Transfer the mixture into a pan and cook in low heat until you see some bubbles. Switch off the heat and keep the mixture aside.
Now in another pan, add 1 tsp of coconut oil. Once it's hot, add 1 tsp of mustard seeds. Let it pop. Now add chopped Indian shallots (3-4), 3-4 curry leaves and red dried chillies. Sauté until that raw smell is gone.
Pour this mixture on top of the coconut mixture and mix well.