Hey there!
Today’s recipe will be a fairly simple one. There’s hardly anything to do and the end result is absolutely divine.
If you follow my instagram you would know that it has become a little tradition of mine to have a sandwich on Thursday nights. I actually started this due to my dance class each Thursday. I get home quite late so I find a sandwich to be the perfect dinner to end the day, since it is just so easily prepared. I usually prepare all my toppings before I leave so I can literally just stack it all up when I get home and my dinner’s ready in minutes.
This week I wanted to make a sandwich with goat cheese. I am well aware of the fact that goat cheese is one of the things you either love or hate. And yes I am one of the people who absolutely love goat cheese, in my opinion there’s no better cheese out there. Since I was craving goat cheese I decided to somehow incorporate beetroot into my sandwich as well since I consider the combination of goat cheese and beetroot to be just divine. First I was thinking about some plain baked beets, then I remembered that I already had these in last week’s sandwich so I decided to change it up a little and prepare some beetroot hummus.
Hummus is honestly one of my favourite foods in the world and I am also rather good at preparing it, if you don’t believe me ask my friends they’ll surely confirm you this fact. Hence I thought I would probably do a good job at preparing beetroot hummus as well.
At first I wasn’t sure whether beetroot and chickpeas would actually go together but as I started the food processor and the smell of beetroot and chickpeas blended together I was pretty sure that this version of hummus would be a true success. Since the beetroot was still hot from the baking you could really smell the flavours coming together into this amazing yumminess. When I first tasted it I only took a tiny little bit since I still wasn’t quite sure whether this would all work out. Yet once I tasted it even my last little doubts were gone. This tasted amazing. It was slightly sweet thanks to the added beetroot yet there was a hint of tanginess from the lime and on top of that it was amazingly creamy and still had this distinct hummus flavour coming through. It was just how I like my hummus with the addition of some lovely sweetness, which I adore. I am one of those people who love mixing sweet and savoury. As you might have realised if you’ve been following my blog for longer I quite often seem to sneak in some fresh or dried fruit in my otherwise savoury dinners. I personally think those little hints of sweetness make the experience of eating way more exciting.
If you’re not quite sure what I mean by this you should probably just try out this yummy hummus to get an impression of what mixing savoury and sweet can do to your taste buds, trust me you’ll be stunned. So there you go, the recipe.
- 1 beetroot
- 1 can of chickpeas
- salt
- the juice of one lime
- 3tsp tahini
- 2tsp cumin
- Peel your beetroot, sprinkle it with salt and pepper and wrap it in aluminium foil.
- Bake at 200°C for 1h
- Chop up your beetroot and add it together with the rest of your ingredients in a food processor, process until it reaches a fairly smooth consistency
Voila, your beetroot hummus is finished, wasn’t that easy. I just find this to be the perfect way to twist up your ordinary hummus. Though I must admit I am a big fan of some plain and simple hummus I absolutely loved this. I personally think this would make the ideal dip for some pre dinner munchies in wintertime. It would also be lovely served as kind of a crostini type of thing already spread on some freshly baked bread or you could follow my example and us it as a spread on a sandwich.
Bisous
Fanny, the foodie
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