Beetroot Hummus (Copy)

Serves: 4

Prep: 10 mins

Cook: 20 mins

Ingredients

2 medium beetroots, peeled, chopped

3 tbsp. olive oil

1 cup (165g) canned chickpeas, drained

1 tbsp. lemon juice

6 tbsp. water

1 clove garlic, chopped

2 tbsp. tahini paste

mixed seeds, optional garnish

chopped cilantro, optional garnish

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
223	15g	17g	6g	5g

*nutrition per serving

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with baking paper.

2. Place the chopped beetroot into a large bowl, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Mix to coat the beetroot and transfer to the baking sheet.

3. Place the sheet into the oven and roast the beetroot for 20 minutes then remove from the oven and set aside to cool on a wire rack.

4. Add the roasted beetroot to a food processor, along with the remaining ingredients and blitz until smooth and creamy.

5. Garnish with mixed seeds and chopped cilantro (optional - not included in the nutritional breakdown) and serve as a dip or side.

Lemon Tahini Dressing

Serves: 4

Prep: 10 mins

Ingredients

2 tbsp. tahini

2 tbsp. olive oil

2 tbsp. lemon juice

1 tsp. dijon mustard

1 tsp. maple syrup

salt & pepper, to taste

2 tbsp. water, cold

Directions

1. Make the tahini sauce by mixing all the sauce ingredients together in a small bowl. Add more water until the desired consistency is achieved.

Beetroot Hummus

Serves: 4

Prep: 10 mins

Cook: 20 mins

Ingredients

2 medium beetroots, peeled, chopped

3 tbsp. olive oil

1 cup (165g) canned chickpeas, drained

1 tbsp. lemon juice

6 tbsp. water

1 clove garlic, chopped

2 tbsp. tahini paste

mixed seeds, optional garnish

chopped cilantro, optional garnish

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
223	15g	17g	6g	5g

*nutrition per serving

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with baking paper.

2. Place the chopped beetroot into a large bowl, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Mix to coat the beetroot and transfer to the baking sheet.

3. Place the sheet into the oven and roast the beetroot for 20 minutes then remove from the oven and set aside to cool on a wire rack.

4. Add the roasted beetroot to a food processor, along with the remaining ingredients and blitz until smooth and creamy.

5. Garnish with mixed seeds and chopped cilantro (optional - not included in the nutritional breakdown) and serve as a dip or side.

Classic Guacamole

Serves: 2

Prep: 15 mins

Cook: 30 mins

Ingredients

7 oz. (200g) sweet potato, peeled, grated

7 oz. (200g) white potatoes, peeled, grated

1 zucchini, grated

¹⁄₂ yellow onion, grated

4 tbsp. oat flour

1 tsp. baking powder

1 tsp. garlic granules

salt & pepper

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
278	2g	61g	8g	7g

*nutrition per serving

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.

2. Place the grated potatoes, zucchini and onion onto a clean tea towel, and squeeze out as much moisture as possible.

3. In a large bowl, combine the grated vegetables with oat flour and baking powder. Add the garlic granules, season to taste with salt and pepper and give the mixture a good stir.

4. Scoop a ¼ cup of the mixture and shape into patties with your hands. Place the patties on the baking sheet and bake in the hot oven for 15 minutes. Turn the patties over and bake for a further 15 minutes on the second side.

5. Serve the patties warm from the oven, topped with some classic guacamole (see Classic Guacamole).

Hummus Bisque

Serves: 4

Ingredients

1 tbsp (15 ml) toasted sesame oil

¹⁄₄ cup (40 g) (1.4oz) chopped shallot

2 tsp grated or pressed garlic

1 tsp ground cumin

1 tsp sambal oelek or harissa paste, or to taste

¹⁄₂ tsp smoked paprika

2 cups (328 g) (12oz) cooked chickpeas

¹⁄₃ cup (80 ml) fresh lemon juice

3 cups (705 ml) vegetable broth, more if needed

¹⁄₂ cup (128 g) (4.5oz) tahini

Salt and white pepper

¹⁄₄ cup (4 g) (0.14oz) chopped fresh cilantro or (15 g) (0.53oz) parsley (or a combination of the two), for garnish

Toasted cumin seeds, for garnish, optional

Lemon zest, for garnish, optional

Nutrition Key

Kcal	Fats	Carbs	Protein	Sugar	Sodium
623	27g	72g	28.8g	12.8g	685mg

*nutrition per serving

Directions

1. Heat the oil in a large pot. Add the shallot, garlic, cumin, sambal oelek or harissa paste, paprika, and chickpeas. Cook on medium heat, stirring often until the shallot is tender, and the preparation is fragrant about 4 minutes. Add the lemon juice, stirring to combine.

2. Add the broth and bring it to a boil. Lower the heat, cover with a lid and simmer for 10 minutes. Add the tahini, stirring to combine. Note that the tahini might look curdled when you add it, but it will be okay after simmering and blending. Cover with the lid and simmer for another 5 minutes.

3. Use a handheld blender and blend the mixture until smooth. Be careful: The liquid will be hot, so watch for spatters! You can also use a regular blender to purée the soup, just be careful while transferring the hot liquid. If you find the bisque a little thick for your taste once blended, add extra broth as needed.

4. Adjust the seasonings to taste and serve garnished with cilantro, parsley, cumin seeds, and lemon zest

5. Leftovers can be slowly reheated by simmering in a small saucepan for about 6 minutes until heated through. Stir occasionally while reheating and be careful not to scorch what is a rather thick soup.