Try this new twist on the regular hummus! Makes for a great snack when entertaining hungry guests.
Adapted from 'Healthy Living with High Cholesterol' page 52.
400g fresh or can beetroot drained well
1/2 tbsp olive oil
1 small onion
½ tbsp ground cumin
½ can tin chickpeas drained and
45g low fat plain yoghurt or coconut cream
1 large garlic clove
30ml Lemon juice
¼ c reduced salt vegetable stock
What to do...
Heat oil in frying pan and cook onion for 2 minutes or until soft
Add cumin and cook for another minute or until fragrant
Chop beetroot and put in blender
Add seasoned onion, chickpeas, tahina, yoghurt/coconut cream, garlic, lemon juice and stock
Process until smooth and thoroughly combined
Spoon into serving bowl and enjoy
Another perfect dish for wow-ing and entertaining friends and family, or perfect for a lazy Sunday in the backyard. White bean pate is super easy to make with simple, fresh ingredients.
Serve with vegetable crudités, toast fingers or use as a spread on sandwich etc.
Adapted from 'Healthy Food Fast' page 89.
1 Tbsp oil
1 small onion
2 garlic cloves finely chopped
440g can cannellini or butter beans drained
Juice of ½ lemon
2 tbsp parsley chopped
¼ tsp dried thyme
¼ tsp dried basil
1 tsp cumin
What to do...
Sauté onion and garlic in a non-stick pan until soft
Place all ingredients in a blender/food processor and blend till smooth
Put into serving dish and chill
Vegetable sticks or tortilla dipping biscuits or toast
Can be used as a sandwich spread to replace butter or margarine
Best points of this dish:
• Is a mix of carbohydrates & protein
• High fibre , low fat
• Stimulates the gut and liver to move
• Immune boosting
• Great as a spread on sandwiches or wraps;
• Depending on the vegetables used provides a variety of vitamins, minerals and fibres.
125 g drained, canned chickpeas
1 Tb lemon juice
1 clove of garlic – crushed
¼ tsp ground cumin
1. Blend together ingredients till combined.
2. Spoon into serving bowl and sprinkle with a little ground cumin, or sweet paprika
3. Serve with a variety of vegetables cut in lengths – Lebanese cucumber, carrot, celery bok choy stems etc; or tortilla dipping bread (see below)
Tortilla Dipping Bread
Cut tortilla into suitable sizes for dipping or intended use. Place evenly onto a lined try and put into a hot oven until starting to go brown. Too long and it will become brittle.
Take out and put on the side plate to the dip.
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