Beetroot Hummus

Ingredients

• • For the hummus: 4 cooked, blended beetroots
• • A few pumpkin seeds to garnish
• • For the sauce: 1 tsp tahini (sesame paste)
• • 1 tbsp nutritional yeast (flakes)
• • 1 tbsp psyllium
• • 1 tsp cumin
• • 1 tbsp lemon juice
• • Purée of 2 garlic cloves
• • Pepper, to taste
• • To serve: 4 carrots, washed and cut into sticks

Method

1. Blend the cooked beetroots into a smooth purée.
2. Make the sauce by mixing the tahini, nutritional yeast, psyllium, cumin, lemon juice and garlic purée.
3. Stir the sauce into the beetroot and blend until smooth and slightly creamy.
4. Spoon the hummus onto a plate and garnish with pumpkin seeds.
5. Serve with the raw carrot sticks for dipping.

Source: adapted from the Orthodox Parish of the Annunciation (Angers).