Beet Hummus AND Carrot + Cannellini Bean Paste

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I have a deep love for bread. Not just any old loaf, it needs to be good.

A big chunk of my diet consists of sandwiches and toast. Perhaps a bit more than I’d like to admit. I have always been a lover of bread, however working in an artisan bakery has taken my bread consumption to a whole new level.

So I am trying to fit a little more balance into my work lunches. I have been exceptionally slack lately, I have not been taking lunch into work. It is just too easy for me to live off butter, vegemite and wholemeal sourdough. I thought it could be a good idea to make some nutritious fillings to take in with me – something that is just as easy to prepare as vegemite toast. Here is where the Beetroot Hummus and the Carrot and Cannellini Bean Paste came into the picture. Just pack them into a jar with me and slather them onto my toast, or pop them into a roll stuffed with salad and avocado. Easy peasy! No excuses now.

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You do not need to be limited to using these spreads on your toast or sandwiches – they are both excellent for dipping some crunchy veggies into – carrot sticks, celery sticks, cucumber slices etc. Perfect to curb afternoon hunger pangs.

They could also be good accompaniments for your main courses.

They are both packed full of goodness from the legumes and vegetables so are a good way of sneaking the nutrients in. They are also vegan and gluten free so are suitable for most dietary requirements.

Keep them in the fridge in a sealed container for 4 days.

Little jars to friends will make you more popular.

Beet Hummus

1 large beetroot
1 and a half cups cooked chickpeas (tinned is fine)
1 lemon, zest and juice
1 garlic clove, minced
2 Tbsp Tahini
salt (about 1/2 tsp, or more to taste)

Preheat your over to 200 degrees C. Wrap your beetroot in tin foil so it is sealed. Roast in the oven until it is tender all the way through – you can check this with a skewer, if there is no resistance it is ready.

Once ready, and cooled slightly, peel the skin from your roasted beetroot. Place the beetroot and the remaining ingredients into a food processor and blitz until smooth.IMG_2015

Carrot and Cannellini Bean Paste

1 and a half cups cooked cannellini beans (again, tinned is fine)
3 carrots, scrubbed then chopped
2 garlic cloves
1 tsp cumin seeds
extra virgin olive oil
splash water (to assist mixing)
1/2 tsp salt

Preheat your over to 200 degrees C.

Place your carrots  and whole garlic cloves on a baking tray with a big splash of olive oil. Sprinkle over the cumin seeds and toss to combine. Roast until tender – about 25 mins, depending how big or small you cut you carrots.

Once cooked, place into a food processor with the cannellini beans, salt, and a big splash of olive oil. Process until smooth. You might need to add a couple of tablespoons of water to assist in the mixing.

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Comments 18

  1. Emma Galloway 02/10/2013

    Oh yum, these dips look super good. Back in the day before our diets were forced to change I used to live of slabs of freshly baked bread spread with hummus and chutney. As a chef, it was always the easiest thing to grab on the go s I’m sure you can well understand. I can only imagine how much gorgeous bread you must get to eat working in an artisan bakery!

  2. Emma Galloway 02/10/2013

    Oh yum, these dips look super good. Back in the day before our diets were forced to change I used to live of slabs of freshly baked bread spread with hummus and chutney. As a chef, it was always the easiest thing to grab on the go s I’m sure you can well understand. I can only imagine how much gorgeous bread you must get to eat working in an artisan bakery!

  3. Emma Galloway 02/10/2013

    Oh yum, these dips look super good. Back in the day before our diets were forced to change I used to live of slabs of freshly baked bread spread with hummus and chutney. As a chef, it was always the easiest thing to grab on the go s I’m sure you can well understand. I can only imagine how much gorgeous bread you must get to eat working in an artisan bakery!

    • jadeandsunday 02/10/2013

      Emma, honestly it is getting rather ridiculous now. I kind of justify it because the bread is so healthy – authentic sourdough, wholemeal spelt, rye etc. But it is definitely not good when you’re practically living off it! Just like you, too easy to just scoff it in whilst working. I used to be really organised and take lunch into work but I have been so lazy lately.. Trying to get back into good habits, wish me luck! X

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