Jules Of The Kitchen_CROPPED 2In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen

Beetroot Hummus

Raw & Healthy

Hello everyone. It is very important to always try to eat or drink something nutritious, raw or health boosting in your daily diet. The recipe I’m sharing this week is for a delicious Beetroot Hummus using the not-so-loved beetroot and much enjoyed chickpea based hummus. Trust me, the combination works really well and you will find the final result absolutely delicious.

Enjoy.

JOTK - Signature-01


Serves 6 | Preparation time: 20 minutes


INGREDIENTS

400g tin chickpeas – rinsed and drained
2 medium beetroot – cooked and chopped
2 tbsp tahini
2 tbsp lemon juice -or cider vinegar
2 tbsp extra virgin olive oil
1 clove of garlic – crushed

Topping: 

Handful of brazil nuts and pecan nuts – roughly chopped
Handful of fresh parsley leaves – roughly chopped
Heavy glug of extra virgin olive oil

Serve with:

Vegetable crudités
Toasted pitta bread – broken into pieces
Generous sprinkle of sea salt flakes and coarsely ground black pepper



INSTRUCTIONS

Place all the ingredients into a food processor and pulse until smooth. 

Dollop into a bowl or on to a plate, and top with chopped nuts, parsley, and a heavy glug of extra virgin olive oil. 

Season generously with sea salt flakes and coarsely ground black pepper and serve with a selection of vegetable crudités (carrot sticks, cucumber pieces and red pepper slices) and toasted pitta bread dunkers. 


Jules Tips: This is such a versatile dip which can be served as a whole where everyone ‘dips’ in or for a starter in individual ramekin dishes. It can be made fresh and served immediately, or prepared the day before and stored in the fridge in a plastic container. It’s a perfect snack, sandwich filler or pre-dinner nibble. Oh yes, if you wish the dip to taste of more garlic, then of course, add an extra one or two more cloves of fresh garlic! I also like to substitute the fresh lemon juice with cider vinegar – for a slight change in the taste or if I am running short of lemons.