While Sean and I were strolling around Wan Chai area a couple of weeks ago, I discovered a wet market. I was so thrilled to find lots of different varieties of vegetables there and from the looks of it, I think they’re much fresher than the ones I’d usually buy at the supermarket. Plus, it’s cheaper! I got overexcited I didn’t realize how much beetroots I’ve bought until we got home.
I didn’t want to juice them all so I looked online (thank goodness to the new technology) for new recipes to whip and came across a hummus recipe. I knew Sean would love it and so I didn’t search any further and tried my hands on this new favourite.
What I love about this recipe is that it didn’t require too many complicated ingredients. And although it’s plain and simple, the richness of its colour and taste makes it a one great dish!
Here’s the recipe!
1 tin chickpea, drained
500g red beets (peeled and boiled until very soft)
1 clove garlic
2 tbsp fresh lemon juice
3 tbsp olive oil
1 tsp ground cumin
Salt and pepper to taste
Process all ingredients in a blender or food processor until smooth and creamy. Drizzle in a little bit of water if it is too thick. Add more salt if necessary.