Vegan Beetroot Spread
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Vegan beetroot spread

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15min · 1 serving EASY BEET HUMMUS • . • * 1 can chickpeas drained and rinsed • * 1 medium cooked beetroot (boil in water until soft) • * 2 cloves garlic • * juice from 1/2 medium lemon • * 1/4 cup tahini • * 2-3 tablespoons olive oil • * ¼ teaspoon salt • *  ½ teaspoon ground cumin (optional)
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recipe: • 2 beetroots • 1 tin chickpeas, drained • 3-4 garlic cloves (skin on) • 3 tbsp olive oil, plus extra to roast the beetroot • 2 tbsp runny tahini • juice of half a small lemon • 1/2 tsp ground cumin • 1 tsp sea salt chop the beetroots into quarters. place on a lined tray with the garlic cloves, drizzle with olive oil, and bake at 200ºc for 30-40 minutes, until soft. important: take out the garlic after about 20 minutes, remove the skins and set aside! • once cooked, allow to cool and blend together the beets, chickpeas, garlic, olive oil, tahini, lemon juice, cumin and sea salt. serve however you like: i had mine on sourdough toast with sliced avocado, dukkah and chopped parsley 😋 #chekan #weightloss #weightlosstip #recipe #ideas
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15min · 4 servings Pink Hummus.. a pretty dip with sweetness of beets 🙌 This creamy beetroot hummus is a perfect dip to enjoy with homemade crackers or chips.. You can enjoy it with toast, veggies, as a sandwich spread or in a mezze platter too!! Here's what you'll need: • 1/2 cup raw chickpeas- soak overnight & cook till super soft and mushy • 1 Boiled/roasted beetroot • 4-5 Garlic cloves • 1 tbsp Roasted sesame seeds • Salt as per taste • 1/2 tsp Cumin powder • 2 tbsp Olive oil • 2-3 Ice cubes • 4-5 tbsp Reserve chickpea water after boiling / aquafaba Blend it all together till a smooth consistency.. Enjoy! 😊 Note: Don't add more water to blend as it will turn runny instead add more olive oil..
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· 2 servings Ingredients: For the wrap filling: • 4 homemade sourdough wholemeal flatbreads • 3 large beetroots, different varieties/colours if possible (500g) • 50g mint • 30g dill • 50g winter purslane or lettuce of choice • 80g sunflower seed butter • 2 tbsp lemon juice • 2 tbsp dukkah • 100g green or puy lentils For the Zhough: • 50g coriander • 10g mint • 2 garlic cloves • 2 green chillies • 12 cardamom pods • 1 tsp cumin seeds • 3 tbsp lemon juice • 4 tbsp extra virgin olive oil Full recipe on: https://bakinghermann.com/all-recipes/beetroot-lentil-wraps
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20min · 2 servings Ingredients: • 4 bread slices • 1 cup curd • 1/2 cup grated carrots • 1/2 cup grated beetroot • 1/2 cup chopped cucumber • 1/2 cup chopped purple cabbage • Salt for taste • Black Pepper Powder • Red chilli flakes • Green olives(optional) • Chopped coriander • Green chutney Method: • Take curd to a pan and add in all veggies mentioned above in no particular order. Add green olives if available along with some chopped coriander. Mix this up and add salt, black pepper powder and red chilli flakes. • Take the breads and spread green chutney to them and add the curd sandwich spread prepared. Cut these into whatever shape you desire and enjoy. • These can also be grilled, it is completely optional, I wanted it to be a cold sandwich so made it lik
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