Raw Beetroot Homous Recipe

Healthy Eating
Written By Alice Kabala
beetroot homous

I always think that dips are a perfect choice for parties: they're relaxed and informal to eat; they're easy to scale up and make in large quantities; and they're served cold so you can just put them on the snack table and forget about them. Probably most importantly, they are very quick to make, which is a huge bonus for those of use who don't take huge pleasure in rolling tens and tens of individual filo pastry parcels!

Homous is a steadfast favourite of vegans and non-vegans alike so you will rarely get anyone complaining about the basic recipe, but this variation on the classic makes it a touch more special (not to mention beautiful to look at!) I always think that you can make quite a striking looking platter with dips as well, combined with a variety of colourful vegetable sticks, crackers, breads or crisps, depending on what you like to dunk in to them! I would thoroughly recommend using a blender for this too; even a high-end food processor won't be able to get the smooth, creamy consistency that you want for this dip. The one downside for this recipe is that it doesn't keep brilliantly, so you will want to make it the day before, or the day of, the event that you're serving it.

Recipe
1 can (240g) cooked chickpeas
250g raw beetroot
75g tahini
50g extra virgin olive oil
50g water (from the chickpea can or fresh water)
Zest (1.25 tbsp) and juice (50ml) of 1 large lemon
2 large (13g) garlic cloves
1.5 tsp salt
3/4 tsp ground black pepper

Instructions
Scrub the beetroot (no need to peel) and chop in to slightly more manageable chunks for the blender.
Place in to the blender, along with all the other ingredients, and process until completely smooth. That's it!
Garnish with parsley, sesame seeds or anything else you feel like!

Alice Kabala

Alice fell in love with cooking after deciding to turn vegan in 2011, and being confronted with numerous mediocre offerings on the vegan food scene.

Stemming from a love of eating, and a staunch refusal to eat substandard food, she began experimenting with ways of preparing vegan fare in a more exciting manner. Vegan for environmental and ethical reasons, she aims to promote the importance of a more sustainable diet: buying and eating local and seasonal plant foods, limiting waste and eating mindfully. Keen to encourage a change in people’s eating habits and to eliminate the stigma surrounding ‘vegan food’, she seeks to demonstrate how veganism can be just as satisfying as a meat-based or vegetarian diet, yet much healthier and rewarding! She loves cooking a broad array of hot and cold savoury dishes, but firmly eschews almost all forms of baking: breads, pastries and sponges do not feature regularly on her menu! As well as cooking and designing menus at CAMYOGA, she contributes towards their very own blog, where her recipes sit alongside various resources for developing healthier and happier lives.

When she’s away from work, she posts on her personal food blog which focuses solely on healthy vegan recipes and aims to educate people about the ingredients on their plate, as well as instruction on how to cook with them.

http://www.thoughtfulforkfuls.com/
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