Crunchy veg with beetroot hummus

I watched Hugh Fearnley-Whittingstall’s Rivercottage on More4 a couple of days ago and realized that I don’t pay enough attention to veggies.
So I ordered a veggie box with my usual home delivered groceries and bought a veggie cookbook. The box contained locally grown seasonal vegetables. This time it contained leek, shallots, carrots, potatoes, stem turnip and (boiled) beetroot.

The book contains a recipe for beetroot hummus. The colour of the hummus looked so vibrant and inviting that I had to give it a try. I didn’t have a lot of the ingredients in the recipe such as peppermint leaves and sesame paste. So I took the idea of the beetroot hummus and made up my own recipe.
I blended 1 shallot with 1 beetroot, half a can of chickpeas and the juice of half a lemon. For seasoning I used mild ground paprika, pepper, salt and sesame oil.





It tasted really nice and had the loveliest magenta colour!

I cut up other vegetables to dip into the beetroot hummus. I used the stem turnip.

And carrots, cherry tomatoes (not seasonal but my son loves them), green asparagus (leftovers from my Norwegian Meatballs) and a pepper (stuffed with feta cheese).


A colourful assembly of tasty healthy bits and bites. I will definitely be making the beetroot hummus again!



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