From our family kitchen
Beetroot and Garlic Hummus - Great for Snacking
Published
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 - 4
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 300g raw beetroot, chopped into small pieces
- 1 or 2 garlic cloves, chopped
- 1-2 tsp. Lucy Bee Coconut Oil, melted
- 1 x 400g tin chickpeas, drained
- 60g tahini
- Juice of 1½ lemons
- 70ml olive oil
- A pinch of Himalayan Salt and Whole Black Peppercorns, ground
Method
- Preheat the oven to 170C, 325F, gas mark3.
- Place the beetroot and garlic with the Lucy Bee Coconut Oil in the oven and roast for 30 minutes.
- Once cooked, add to a food processor, along with all other ingredients and blitz into a fine paste – you may need to add a little more lemon or olive oil to get your desired consistency.
- Serve with chopped carrots, celery and olives.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story