Beetroot hummus, avo & tomato on sourdough *see recipe below
Mountain bread wrap filled with shredded chicken, cottage cheese & salad
1/2 cup Greek yoghurt & berries
Soup & cheesy bread (see recipe on family meals section)
1 small roasted beet
1 can chickpeas
1 large lemon (zested)
1/2 large lemon (juiced)
1 healthy pinch salt and black pepper
2 large cloves garlic (minced)
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil
Wrap beet(s) in foil, drizzle on a bit of olive, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. (I usually do this when i’m using the oven for something else, or roast a big batch of veggies for dinner) Once your beet is cooled and peeled, quarter it and place it in your blender or food processor. Blend until only small bits remain.
Add remaining ingredients except for olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
Will keep in the fridge for up to a week.