Why change a traditional recipe that works so well and that tastes so delicious? You might be asking yourself that as you read the title of this recipe and I would understand. As a hummus lover myself, I just feel that the more hummus there is in the world, the happier a place it will be. I love hummus spiced with harissa, or with roasted garlic, but this variation with beetroot is so so delicious! The beautiful, vibrant pink colour provides instant happiness. It tastes heavenly with the subtle sweetness from the beetroot. It’s the perfect thing to keep in the fridge as a healthy snack, it goes nicely with celery sticks and crackers but is also amazing on toast with some avocado and sprinkled with chilli flakes. Enjoy 🙂
Makes about 2 cups
- 450g can beetroot, chopped roughly and drained
- 400g canned chickpeas, rinsed and drained
- 2 ½ garlic cloves, roughly chopped
- 2 tablespoons tahini (adjust according to your preference)
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- Salt and pepper to season
Place the beetroot, chickpeas, garlic, tahini, lemon juice and cumin in the bowl of a food processor and whiz to a coarse paste. With the motor running, slowly add the oil through the feed tube until mixture is thick and smooth. Season well and serve. Store covered in the fridge.
I feel like banana bread is half the reasons bananas exist. It makes you feel like it’s healthy enough to eat for breakfast because of all that fruit, when we all know deep down it’s more of a dessert but hey, points for trying right? It gives you the perfect reason to use those sad, possibly overripe bananas and turn them into a moist, delicious loaf (made even more delicious when slathered with lashings of butter). Plus, it’s so easy to make that you can get it all together and in the oven within 15 minutes and just sit back and relax while the beautiful banana aromas waft through the house.
This recipe isn’t overly sweet – so if you want to add another ½ cup of sugar be my guest. Also, the addition of walnuts isn’t obligatory, I just added them because I like the texture and crunch it gives the bread but you can replace them with chocolate chips or just omit them entirely. Enjoy 🙂
Makes 8 to 10 slices
- 250g (2 cups) plain flour
- 2 teaspoons baking powder
- 125g unsalted butter, softened
- 250g (1 cup) caster sugar
- 4 ripe bananas, mashed
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground cardamom
- 2 eggs
- Seeds from ½ vanilla pod
- 1 cup walnuts, chopped
- Preheat the oven to 180°C (350°F/Gas 4).
- Cream the butter and sugar until pale and fluffy. Beat in eggs, banana, spices and vanilla.
- Sift dry ingredients and add to wet mixture along with walnuts, being careful not to over mix (over mixing results in a tough cake).
- Pour the batter into a non-stick, or lightly greased and floured, 19 x 11cm loaf tin and bake for 1 hour 15 minutes, or until the bread is cooked when tested with a skewer.
- Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool. Serve in thick slices with butter.