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.
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.
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.
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.