Beetroot & Quinoa Hummus
Vegan, Egg Free, Lactose Free, Dairy Free, Gluten Free, Wheat Free, Rice Free, Red Meat Free, Yeast Free, Soya Free.
5 Tbls Rinsed Quinoa Seeds
2 Medium Beetroots
2 Tbls Tahini Paste
2 Tbls Extra Virgin Olive Oil
2 Tbls Lemon Juice
1 Tsp Dijon Mustard GF & WF (Optional)
Cover your quinoa seeds in enough water to cover them.
Bring to the boil then turn down to simmer.
Cook until your quinoa is lovely and fluffy.
Put all of the remaining ingredients into a blender along with your now cooked quinoa.
Blend on your highest blender setting until smooth.
With a little bite left from the quinoa.
Leave the hummus an hour in the fridge covered with cling film and it will thicken.
Serve with your favourite raw vegetable or blinis or in a wrap!
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