Bethany's Vegan Kitchen

This bright and vibrant houmous adds a fantastic flavour and gorgeous pop of colour to any sandwich, wrap or salad. I like to add a generous amount to a plate and top with my favourite salad vegetables and sliced seitan. It makes for a quick and easy lunch

Yield; Roughly 450g houmous Cook time; 15 minutes

You’ll need;

1. 125g dried chickpeas
2. 300ml water
3. One quarter of a teaspoon of bicarbonate of soda
4. 100g roasted beetroot
5. One clove of garlic
6. The juice of half a lemon
7. One teaspoon of toasted cumin seeds
8. One tablespoon of tahini
9. Salt to taste

Method;

• Start by adding the dried chickpeas and bicarbonate of soda to a large bowl and then pour over the water. Leave them to soak overnight and then drain away the water
• Bring a small saucepan of water to a boil, then add the chickpeas. Place a lid on the saucepan, reduce the heat to low, then leave the chickpeas to boil for 15 minutes, or until tender
• Once the chickpeas are cooked, rinse them in plenty of cold water to stop the cooking process. Drain the chickpeas again and then add them into a blender
• Add the beetroot, garlic, lemon juice, cumin seeds and tahini into the blender, and season to taste with salt. Blend until smooth and creamy

As I mentioned, I like to make a colourful salad for lunch by starting with a layer of houmous, and then topping with whatever salad vegetables I fancy

It makes for a quick and easy option for lunchtime