BEETROOT AND BEAN HUMMUS
Beetroot and bean hummus with exotic mushrooms on sourdough rye toast for breakfast.
Easy hummus without chickpeas. I only had a variety of dry beans. So decided to try it with “lappiesboontjies”. Tahini is also what is normally used in hummus but I prefer using smooth and creamy peanut butter.
Because this idea came suddenly, I didn’t have time to soak the beans overnight. It works just as well cooked straight away in the pressure cooker.
1 cup dry “lappiesboontjies” (in English called half and half) covered in water (about 3 – 4 cups) cooked under pressure on “Bean/Chilli” setting on Instant Pot for the preset time of 30 minutes.
Note:
Other types of beans might take longer to cook. Quick steam release and rinse under cold water to cool down.
- 1 cup cooked beans
- 3 small cooked beetroots (I used the precooked beets I buy for salad), grated
- 1 large garlic clove, minced or finely grated
- a good drizzle of avocado oil (lemon flavoured) OR olive oil
- lemon juice to taste
- 3 tablespoons of peanut butter
- salt and pepper to taste
- pinch of sumac (With it’s tart lemony taste it will complement this hummus well)
Blend all the ingredients until smooth.
If the consistency is a bit dry, add a tablespoon or 2 of the liquid from beetroot packet and blend until smooth and creamy.
Keep in fridge for a couple of days.
Recipe and photo: Elsabie Templeton
