Hummus Coloured Pink with Beets

Hummus with beets – popping in pink

I still remember how years ago I discovered how easy it is too make hummus: you throw some chickpeas and a little seasoning in a food processor; you whizz it all together  – that is all. Not much of a recipe really.

But now I discovered that adding roasted beets turns hummus a stunning pink. Now this is a recipe worth sharing….

 

Ingredients
(inspired by the blog ‘Our Share of the Harvest’)

2 medium beets
60 (-120) ml lemon juice
2-3 tbsp tahini (to taste)
1-2 tsp salt
2 tbsp water
optional: a few splashes Tabasco
2-4 cloves of garlic (depending on how much of a kick you would like)
2 cans of chickpeas (about 450g / 16oz each)
1 tbsp parsley
optional: 60ml-100ml olive oil

 

Recipe

1. Preheat the oven to 190 C / 375 F. Wash the beets. Wrap them in a foil parcel and bake 20-60 minutes unitl tender (depends on the age of your beets). They are done when you can easily insert a knife. When the beets are cool enough to handle remove the skin (wear gloves).
2. The trick to smooth hummus is the order in which you mix the ingredients: start with the tahini, lemon juice and water. Mix in a food processor until creamy, scraping the sides a few times.
3. Then add chopped beets and process until smooth.
4. Now add chopped garlic and chickpeas.
5. Blend until you have a creamy consistency.
6. If you would like a smoother consistency drizzle in the olive oil with the machine running.
7. Before serving drizzle with olive oil. Chop parsley and sprinkle on top.

Tips & Variations

Leave out the beets and you have a quick and tasty hummus.

Serve with

Other pink foods for a baby shower:

• Quick Pink Salmon Mousse
• Quinoa Beet Verrine with Smoked Salmon
• Pretty in Pink: Devilled Eggs
• Raspberry Chicken
• Beet Bread
• Mini Meatballs – Plain or Pink
• Raspberry Yoghurt

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Quick Pizza Tomato Sauce

This easy sauce keeps well in the freezer. Freeze in an ice-cube tray and store in a zip lock bag.

Straight from the Freezer: Pizza Sauce

 Ingredients
1 tbsp olive oil
3-4 gloves of garlic, minced
2 cans of tomato pieces (or chop up canned plum tomatoes)
2 tsp sugar
2 tsp salt
½ – 1 tsp red chili pepper flakes
optional: 1-2 tsp dried oregano

Recipe

1. Heat the oil in a saucepan over medium heat.
2. Add garlic and sauté briefly.
3. Add remaining ingredients and bring to the boil.
4. Reduce the heat and simmer for 15 minutes or until thick. Stirring frequently to prevent the sauce from sticking to the base.
5. If you prefer a smoother sauce you can process in a blender.

 To store

– In an airtight container the sauce keeps for about 1 week in the refrigerator.
– If you wish to store it longer: let the sauce cool. Spread in an ice cube tray. Once frozen transfer into a zip lock bag. Per pizza you will need about 6 ice cubes.

Serve with

• Rice “Pizza” crust

Tofunnaise

Ok, I will be honest: Mayonnaise this is not. But it is a creamy sauce that can be used when you are looking for a healthy alternative.

It has surprised me how often I have made it. At the same time I am still trying to find ways to improve the recipe. If you have any tips, let me know.

Healthy Creamy Tofunnaise

Tofunnaise with Cauli Fritters

 

 

 

 

 

 

 

Ingredients
200g silken tofu
¼ – ½ tsp salt
2 tsp balsamic or apple cider vinegar
a pinch of stevia or a drop or agave syrup
1 tsp mustard powder
a few dashes of Worcestershire sauce

 

Recipe

1. Blend in food processor or blender.
2. Refrigerate to allow it to thicken.
3. It will keep for 3-5 days.

 Tips & Variations

Consider some of the following

• 1-2 tsp Wasabi & 1 ½ tsp lime juice
• 2-3 tbsp ketchup
• 2 tsp acai juice
• 2 tsp pomegranate juice
• chopped shallots
• chopped garlic
• chopped herbs
• 50ml olive oil (if using oil you should also increase the amount of vinegar)
• A little sesame oil
• Turmeric

Serve with

• Salomon burgers
• Five spice squid rings 

Fresh salmon burger with earthy quinoa patties and light tofunnaise