Well it would seem that Spring has finally decided to return to us. Hurrah! I mean a bit of rain never hurt anyone and all that but I sure do love those sunny skies. I even dared to don a dress today when I made a visit to the magnificent Ms.Cupcake bakery in Brixton – more on that at a later date!
It’s on days like these that I need wholesome, simple, goodness. Not that I don’t love to linger in my kitchen because I think we all know very well I do. But there’s nothing more satisfying than whipping up something in a matter of minutes – seconds even.
In this instance that something happens to be a beetroot hummus. Of course, you can use shop bought beetroot (not the pickled kind!), however, I’d already roasted some a few days back, which obviously adds a few minutes onto the whole procedure but lets just gloss over that little detail for now shall we….ahem.
1/2 cup chickpeas
1/4 cup chopped beetroot
2 tbsp extra virgin olive oil
2 tbsp lemon juice
pinch smoked paprika
seasalt and pepper
put everything in a blender and blitz until smooth!