This week’s post was going to be about healthy Halloween treats because I have noticed that this year Australian stores are particularly heavy with Halloween merchandise. Then I realised that, as Halloween has no special significance to me, I would just be rebranding my favourite raw treats [like icky sticky nutty bars and smoodgy coconut balls] with spooky names. That seemed a little pointless to me.
So I decided to keep a promise and blog about that instead.
Sally challenged me to create a raw version of the delicious beetroot dip that she brought in to work a few weeks ago. I did, and here is the end result for your reading and eating pleasure.
Recipe #122: Raw Beetroot Hommous. To make this recipe, you will need a Thermomix, food processor or good quality blender.
You will need:
► 1 heaped tsp of cumin seeds
► 2 cloves of garlic
► 60g of walnuts
► 3 medium-sized beetroot, trimmed, washed and cut into quarters but not peeled
► 100g of tahini
► 100g of good olive oil
► the juice of 1 lemon
► a good swirl of apple cider vinegar
► 1 tsp of salt, finely ground
► 1/8 tsp of cayenne pepper
► pepper, to taste
To create the hommous, start by grinding the cumin seeds [speed 7 for 60 seconds in the Thermomix (TM)]. Add the garlic cloves and process until finely chopped [TM: speed 7, 5 seconds], then add the walnuts and beetroot and finely chop [TM: speed 7, 5 seconds].
Add all other ingredients and process until a coarse paste forms [TM: speed 6 for 15 seconds]. Taste the mixture and season to taste (often more cumin, salt, oil or acid is needed). Process again, then taste. Repeat this process until you are happy with the result, remembering that the garlic and cumin flavours will grow overnight.
Enjoy as a dip with vegetable sticks or plain crackers — or try blending it with some apple juice for a raw soup in technicolour. I would consider adding lemon zest and coriander to my next batch, for added freshness.
Beetroot is so very good for you and this version makes for a refreshingly different twist to my usual raw hommous, which I make with zucchini.
Thanks for the inspiration, Sally.