Beetroot & Mint Hummus

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I am very much drawn to eating seasonally at the mo… which means I’m playing with foods that I normally wouldn’t; apples and berries and beetroot being three things I’ve included lately that I normally would think too sweet/high carb for me.

I guess I’m kinda experimenting with the idea that, so long as I’m eating as closely to nature and as in synch with nature as possible, then perhaps my body will know what to “do”… no doubt I will post a v/blog about the outcome of my lil experiment soon; but in the meantime, todays creation!

T’was:

  • 1 medium sized beetroot
  • 1 medium sized courgette
  • 1/2 an avocado
  • 2 tablespoons of sesame seeds
  • 1 tablespoon of olive oil
  • A generous handful of fresh mint
  • A squeeze of lemon juice
  • A few grinds of himalayan pink salt

photo-69Basically chop up the beetroot and courgette, pop them and the other bits and bobs into a food processor, and whizz!

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I had it as a wrap with spinach in nori sheets; a bit like this one(which was with a different kind of hummus I made a month or so back).

Makes enough for two or three meals… and is very seasonally delish! Enjoy! xo

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