Happy Monday guys! Today’s recipe is Pumpkin Beetroot Hummus – colourful and super tasty hummus ready in no time. 👌
I like making a big batch of this delicious hummus and use it on all sorts of things – sandwiches, wraps, salads and as a dip, of course. 🤤 It’s basically a combination of Roast Pumpkin & Roast Beetroot Hummus, a pretty good one, too. Apart for the pretty colours it is also pretty tasty. 😄
What you need:
- roast pumpkin
- roast beetroot
- tahini
- garlic
- chickpeas
- lemon
- olive oil
- salt
Here’s how to make this yummy Pumpkin Beetroot Hummus
Ingredients:
- 150g roasted beetroot
- 150g roasted pumpkin
- 240g tinned chickpeas or cook them from dry
- 2tbsp tahini
- 3 garlic cloves
- 1 lemon, juice only
- 3-4 tbsp olive oil
- salt to taste
- extra olive oil for serving
Preparation:
- In a bowl, add the pumpkin, half of the chickpeas, half of the tahini, half the lemon juice and olive oil and half of the garlic. Season with salt and blitz it all together. I made my hummus quite thick and chunky but if you prefer it smoother , just add a bit of the chickpeas water or plain water works fine too.
- Repeat the same with the beetroot – place it in a separate bowl with the rest of the hummus ingredients and blitz to desired consistency.
- Combine the two bowls together, making swirls with a spoon. Drizzle a bit more olive oil, if wished.
- Serve with some veggie sticks, crackers, breadsticks or freshly baked bread.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon.
After the curry bombarding last week, (no curry recipes this week, I promise 🤣), I’ve got a gorgeous Pumpkin muffins recipe and a Spicy Cauliflower with homemade dip. 😋 Make sure to check them back.
Have a tasty Monday! xx
