Recipe: 2 types of hummus! Avocado or Beetroot + Chipotle

Avocado

Ingredients:

1 tin chickpeas

2 ripe avocados

2 tbsp tahini

Juice of 1/2 limes

handful of coriander

big glug of olive oil

sea salt

A delicious accompaniment for my beetroot burgers, why have I not discovered this sooner?! After eating avocado daily for the last 3 weeks I decided to mix it up. This makes a good sized portion, certainly enough for a big bag of tortillas :D

This is so easy, just whizz the whole lot up and adjust the lime and salt to season to your taste. A little extra coriander is what bought mine to it final state of perfection. You can have a play around with this adding fresh red chilli or different spices.

—————————————-

Beetroot + Chipotle

Ingredients:

1 tin chickpeas

250g raw beetroot

2 tbsp tahini

Juice of 1 lemon

1/2 chipotle in adobo sauce

big glug of olive oil

sea salt

cracked black pepper

Peel your beets! Chop into small chunks, lightly mix with olive oil, season with salt + pepper and roast covered in foil until soft. The foil stops them becoming too shrivelled and dry.

Whizz up your roasted beets with chickpeas, tahini, juice of 1/2 lemon to start and 1/4 of your chipotle. Add in half a cup of water a big glug of olive oil and season with salt. Once you've made this base you can adjust the acidity by adding more lemon if needed, more salt if needed and more oil or water. You can make hummus without oil but it gives it a delicious silky smooth texture (and it certainly tastes better!!) I would say no more than 3 tbsp of oil. And of course, adjust your spice levels!! I used half a chipotle in the end and added some extra chipotle powder as it has more smokiness than heat.

This hummus is a delicious accompaniment to avocado on toasted sourdough. Enjoy :D