BEET HUMMUS / ROTE BETE HUMMUS

BEET HUMMUS / ROTE BETE HUMMUS

Plants are beautiful, some might say sexy. Just look at that stunning pinkish hummus.
Hummus and spreads of any kind are a great and easy way to sneak in some veggies, get a good dose of healthy fats and protein – plus they lead me to create healthy bowls. Ever since my workload started to grow I noticed a slight change in my diet. It became more and more the scenario of quick and filling (sugar, caffeine, late night snacks, pasta…) All delicious and not bad per se, but consumed regularly and in big amounts they cause havoc. At least for me. Colourful and fun ways like preparing a vibrant/sexy hummus for the week and setting a healthy intention each day, gets me back on track. So the goodness of the plant world becomes the focus and main part of my diet whereas the sugar cravings and quick fixes out of laziness or tiredness take a back seat. That said, let me share with you my favourite beetroot hummus. Great in falafel bowls, on wraps, on bread, as a dip for carrots etc.
Simple, creamy, hot pink, lemony + full of vitamins and minerals! 

Much love,
Gina

 

BEETROT HUMMUS

1 cup cooked chickpeas
1 cooked or roasted beetroot
5 tbsp native olive oil
2 tsp tahin
1 tsp honey
Juice of 1/2 or 1 lemon + a little water
1 garlic clove
1/4 tsp cumin
salt & pepper
fresh parsley

Crush the garlic and roast it for 1-2 minutes with some olive oil and cumin in a pan. Place chickpeas, beetroot and garlic in your food processor. Blend until only small bits remain. Add remaining ingredients and blend until smooth. Adjust salt and pepper or olive oil if needed. Maybe even water to thin it out. Serve with fresh parsley. Will keep in the fridge for up to a week.

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ROTE BETE HUMMUS

1 Glas Kichererbsen
1 gekochte Rote Bete
5 EL natives Olivenöl
2 TL Tahini
1 TL Honig
Saft einer Zitrone + etwas Wasser
1 Knoblauchzehe
1/4 TL Kreuzkümmel
Salz & Pfeffer
Frische Petersilie

Ggf. Kichererbsen und Rote Bete kochen (oder vorgekocht benutzen). Die Knoblauchzehe schälen und mit etwas Öl und Kreuzkümmel in einer Pfanne leicht anrösten. Rote Bete, Kichererbsen und Knoblauch zuerst in eine Küchenmaschine geben und mixen. Danach alle restlichen Zutaten hinzugeben und zu Hummus pürieren. Mit Salz und Pfeffer oder mehr Olivenöl abschmecken, eventuell mit etwas Wasser verdünnen. Im Kühlschrank aufbewahren.


Am 13.Mai 2017 findet ein weiterer Morning GLORY Workshop statt. Er besteht aus Yoga, einem gesunden Frühstück, Coaching, Journaling und Meditation. Wenn du gerne mal Samstags so in den Tag starten möchtest, melde dich an. Auf www.gloryjuicery.de erfährst du mehr und unter info@gloryjuicery.de kannst du dich anmelden. Hope to see you there!



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