Roasted Beetroot Hummus

Take 4 medium size beetroot's and roast them whole in the skins at 180 degrees Celsius for 45mins or until soft.
Once cooled peel the beets, chop them and put into a food processor with:

* 1 drained can of chickpeas
* 3 crushed cloves of garlic
* the juice of 1 lemon
* 2Tbs Olive Oil
* 2Tbs Tahini
* 2tsp Salt

Blend together and adjust the seasoning to your personal taste and enjoy 😊 Below are a couple of ways I served it but the possibilities are endless!!!

Spice Dusted Avocado

This is a lovely easy snack for anytime of the day. I have just cut a whole ripe Avocado & put each half on a Potato Waffle I heated in the toaster & sprinkled over Kashmiri Chilli Powder, Ground Cumin, Kalwanji (Nigella) Seeds, Salt & Pepper & chopped Spring Onions.

Use your favorite spices if you don't like the ones I have used :)

Polish inspired New Potato & Beetroot Salad

My lovely Polish friends Joanna & Ola taught me how to make this dish at work. I have just added New Potato's to it. The original recipe uses egg mayo but I just switch it and use Vegan Mayo.

Again this is another recipe where you don't need weights and measures just use the combination & amounts of ingredients that works for you.

*You will need to roast the beetroot whole in the skin then peel and chop them to bite sized pieces once cool. Alternatively you could use the pre cooked packets you can pick up for less than a pound at the supermarket. I mostly use these if im honest!!!

*New potatoes boiled whole in salted water till tender & cooled. If they are on the larger side cut them to match the bite size beetriot pieces.

*Chopped fresh Dill

*Chopped Orgorki Kwaszone (Polish Sour Gherkins)

*Cooked Barlotti Beans

*Crushed Garlic

*Vegan Mayonaise

Mix all the ingredients together and season to taste with Salt & Pepper & enjoy.

3 Dip Dinner

Roasted Pumpkin Spinach & Almond Pesto

1 x Butternut Squash or any kind of pumpkin

1 x large onion, chopped

3 x cloves Garlic, chopped

500g Spinach, washed

200g toasted Flaked/Nibbed Almonds

Salt &Pepper

* Peel, deseed and chop the pumpkin. 

*Lightly coat with olive oil and season with salt & pepper

*Roast in an 180 degree oven till soft, golden and caramelised

*Meanwhile sauté the chopped onion till soft on a medium heat then add the garlic and spinach

*Once the spinach has wilted put the mix into a colander to drain

*Put everything into a food processor and blend to desired consistency 

*Season to taste and enjoy :)Spicy Kidney Bean Dip

2 x tins drained Kidney Beans

1x Fresh Lime, juiced

1/2 bunch Fresh Coriander

3 tsp Ground Cumin

1 tsp Ground Coriander

1 x Red Chilli, finely chopped

1 x clovd Garlic, crushed

1/4 cup water

Salt & Pepper

* Put everything into a food processor and blend to desired consistency & season to taste

Babaganoush

2 x large Aubergines

1/2 bunch Fresh Coriander

1 x clove Garlic, crushed

2 tsp Agave

2 tsp Tahini

Salt & Pepper

* Char the aubergines over a gas flame and finish cooking in the oven for another 20mins or until soft

* Once cooled enough to handle peel the aubergines, being careful not to get any of the burnt skin with the flesh as this will make it very bitter

* Place everything in a food processor and blend to the desired consistency and season to taste