Hurray, Its a brand new week.. And time to share with you this amazing Beetroot Hummus after a really long time..
Last couple of
days weeks have been super dooper buzy. Ever since we are back from holidays, there has been so much going on.. As a mum, I had been so much awaiting for this year to begin as both the children will be off to full time schooling and I will get the day to myself. But frankly when the school days started, I was actually quite sad and had mixed feelings that my little missy will be away from home all day as she used to keep me in good company all day long. Her non stop chatters would fill the house with chirpy noises and keep the house alive.. Toys lying all around house, painting sets scattered on the table and her battalion of 6 babies will be occupying the sofa keeping her company watching the tele.. Phew!!
But now that she is home after school hours just like her brother by late afternoon, the house stays intact all day. She doesn’t create a havoc anything like that before… There is just calmness everywhere…
She comes back from school and just wants mumma all the time. Its two weeks at school aready, Missy is not yet settled at school and she misses her friends from nursery. She spends her after hours sobbing on and off thinking that she has to go back to the educational institution next morning.. What a phase it is..
I really find it hard to convince her and still somehow manage to send her back everyday.. luring with the nice things she could enjoy….
Now that she returns from school, I look forward to some mess from her.. Well these are pages from a mummies diaries..
And yes, A hummus recipe for you too.. My little girl loves Pita Bread with Classic Hummus… So this post is a dedication to her.. A Reddish Pinkish Beetroot Hummus that is loaded with vibrant beetroot and works really well as dips for parties or as spreads for sandwiches..
A vibrant no cook recipe that is a great alternative to the classic Hummus. It works well as a Dip for Parties or even as a spread.
- 250 g Cooked Beetroot
- 40 g Toasted Walnuts
- 1 Tbsp Tahini Paste
- 400 g Cooked Chickpeas
- 2 Cloves of Garlic peeled and crushed
- 1 Tsp Cumin Powder
- 2 Tsp Extra Virgin Olive Oil
- Salt to Taste
- Greek Yogurt
- Toasted Walnuts
- Flat Parsley
- Greek Yogurt
- Pita Chips
- Carrot Sticks Pepper Sticks and Cucumber Sticks
Preheat the oven to 180 C/ Gas Mark 4 . Arrange the walnuts on a baking tray and toast in a preheated oven for approximately minutes. Set it aside to cool.
Place Beetroot, Chickpeas, Tahini, Garlic, half the toasted walnuts,cumin powder in a food processor. Blitz until smooth.
Transfer the Hummus to a Serving Bowl. Top it with toasted walnuts, greek yogurt and parsley leaves. Dribble some oil and serve along with Pita Chips and Vegetable sticks.