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Serves: 4

300g Cooked Beetroot

2 Cloves Garlic

150ml Olive Oil

1 Tin of Chickpeas

1 Lemon Zested and Squeezed

2tbsp Tahini

125ml Extra Virgin Olive Oil

Salt and Pepper

4 Slices of Soda Bread, Toasted

2 Ripe Avocados

1 Fennel

Lou Lou Hamilton from Cocolicious in Cranbrook puts together some healthy recipes for the New Year

  1. Place cooked beetroot in food processor and blend until smoothish.
  2. Add chickpeas, lemon zest and juice, tahini and garlic with ½ of the olive oil and blend until smooth. If you feel it is too dry and needs more liquid add the remainder of the olive oil or water until the desired consistency is acquired.
  3. Taste and season accordingly and store in fridge until ready to use.
  4. When ready to serve, spoon hummus onto toasted bread, top with sliced avocado and shaved fennel, drizzle with a little more olive oil and lemon, season if needed

  • pictures: David Merewether

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