Beet Blush Hummus and Avo Toast

I'm a big fan of hummus. Shop bought is usually ok, with very few preservatives or additives for the most part. That said, it's almost easier keeping fresh ingredients to hand to make a batch yourself whenever you fancy. 

The great thing about homemade hummus is that not only do I find it tastes better than shop bought, you can also add extra ingredients such as turmeric, beet or spinach to change the colour and flavour and add extra benefits. 

I've gone for beet blush hummus today. I'm actually cheating a little with The Foraging Fox beet ketchup. Adding a small pickled beetroot or grating some raw beetroot in would work equally well. 

INGREDIENTS

1 tin chickpeas - drained (ish) I usually leave a bit of liquid

2 tbsp olive oil

Juice of half a lemon 

Clove of garlic

2 tbsp beetroot ketchup (or grate half a raw beet)

1 tsp horseradish (if you want to give it a hot kick)

Pinch of salt 

I've topped mine with 1 avocado, juice of half a lime, pinch of salt and sprinkling of pink peppercorns

HERE'S HOW

Add the chickpeas, oil, lemon, garlic, beet, horseradish and salt to a nutribullet or food processor and blend

Spoon onto a slice of sourdough or gluten free bread, layer with avocado and drizzle in fresh lime juice, a pinch of salt and pink peppercorns

 

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1 comment

  • Hanna, you are a real inspiration to me. Have known a lot of what you talk about in your book for about 7 years, but couldn’t put it together in a sustainable way to eat for the rest of my life until I saw you doing it and got very excited! I bought your book a few days ago and that’s what I needed all along…someone to guide me through this process and to give recipe ideas. Just like yourself I love food and I love to cook, but without key ingredients like tomatoes, potatoes and peppers, and having to keep the alkaline/acid ratio and avoiding other harmful foods – it was hard to imagine what to have. Thank you for putting it all together and sharing your experience with people! Another exciting thing was that you live in UK and buy ingredients from UK shops, which made it kind of relevant to what I have on hand (I am from Preston, btw ;)). Just a quick question: in your book you say that we should exclude gluten from our diets. Do you then have bread occasionally since you don’t have a skin problem anymore? Or sourdough is allowed?

    Alina Belousova

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