As you may know by now, we love beans in our house. We eat them in all forms pretty much on a daily basis. This recipe is a slight twist to the classic chickpea hummus, but I promise you it tastes equally delicious.
The ‘hummus style’ is Diego’s favourite way of eating beans, especially the bigger size ones such as cannellini beans or kidney beans. He eats lentils easily because they are pretty small and he absolutely loves lentils “Bolognese style”, which you can look up my recipe here.
I buy both dry and tinned beans because I do not always have the time to cook them. Hummus in all its variations is a staple in our house. I make hummus every 2-3 days as I find it really easy when putting together Diego’s lunch. I often throw together some hummus, veggies, tortilla chips or bread and there you have lunch ready in a few minutes.
This is also a very delicious, nutritious and handy way of getting proteins, complex carbs, fibre and much more good stuff. Plus, hummus is pretty easy to make and you can prepare it in batch and have it available when needed. We eat hummus with veggies, bread (super delicious to spread on your sandwich), tortilla chips or on top of your meal to add a nice creamy texture. It’s all about getting creative!
As I mentioned before, in this recipe I use cannellini beans, cooked beetroot, fresh coriander and chives, a bit of garlic, smoked paprika, salt and a dash of lime juice. So simple and yet so delicious!
1 cup cooked beetroot or 1 medium and 1 small beetroot
230 gr cannellini beans (1 can)
A small bunch of coriander
A small bunch of chives
2 Tbsp olive oil
¼ tsp smoked paprika
1 small crushed garlic clove
A pinch of salt
A dash of lime juice
1. Peel and chop in squares the beetroot
2. Steam the beetroot for about 15-20 min (don’t let it go too soft though)
3. Drain the beans.
4. Once the beetroot is cooked, place all the ingredients in your food processor or blender. Blend until creamy.