Beetroot Chickpeas (Hummus) Dip
NOTE: If beetroot is hard to source in your area, you could use 2 roasted carrots
instead. The sweetness coming from the carrot is as equally delicious, however,
instead of adding ¼ cup of water, increases it to ⅓ of a cup (or more if needed) to
thin out the consistency of the dip.
Method
1. Using the chopper blade , mix all the ingredients in the food processor bowl and
blend until smooth and creamy.
2. Store it in a container in the fridge until it is ready to be served.
Zucchini Slice
Method
1. Preheat oven to 170°C. Grease and line a non-stick rectangle ovenproof dish.
2. Using the chopper blade , add the onion and bacon to the bowl and PULSE until
finely chopped.
3. Carefully remove the chopper blade and attach the shredding blade. Feed the
zucchini and then cheese through the feed chute until finely grated.
4. Remove the disc adaptor and stir in the flour, oil and eggs using the spatula.
Combine well then season with salt and pepper.
5. Pour into ovenproof dish and bake for 35-40minutes until golden. Allow to cool
before cutting.
Ingredients
• 2 cups of cooked chickpeas (or 1
tinned chickpeas, drained)
•
¼
cup chickpeas brine (or
¼
of
water)
• 1 roasted beetroot (or 5 slices of
tinned beetroot)
• Juice of 1
½
lemon
•
⅓
cup of tahini
• 1 teaspoon of cumin
•
¼
cup of olive oil
• 1 small garlic
• 1 teaspoon of salt
Ingredients
• 2 zucchini
• 1 large brown onion, quartered
• 3 rashers bacon, finely chopped
• 80g tasty cheese
• 1 cup self-raising flour
• ½ cup of oil
• 5 eggs, lightly beaten
• Salt & ground black pepper, to
taste
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