Roasted Beet Hummus

Roasted Beet Hummus

The ultimate roasted beet hummus recipe; tried and tested it is super smooth and silky, but best of all it’s pink! I love the addition of the roasted beets; it adds a lovely vibrant colour but most importantly a delicious natural sweetness without overpowering the garlicky hummus. A few weeks ago, I sent a few batches out for my friends to try. Many of the responses I received was – it’s so smooth, what kind of beans did you use? Well, truth is; I just used chickpeas, but the key is to clean them well and peel off all the skins or at least 80% of them. It’s important to remove the chickpea skins because they add a tough and fibrous texture and weakens the overall flavour of the hummus.

You can serve this roasted beet hummus as a dip with bread or vegetables or use as a spread. I make a batch once a week that I can enjoy all week long.

 Yields: 2 1/2 cups

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Imam Bayildi Roasted Eggplant Pasta

Imam Bayildi Roasted Eggplant Pasta

This simple, pasta dish is my take on the Turkish eggplant dish, Imam Bayildi. A delicious baked eggplant dish of tomatoes, parsley, onion, garlic, and olive oil. It’s a great vegetarian dish packed with flavors that will awaken all your senses from sweet, sour, salty, bitter and umami. So, meat-lovers will enjoy this too!

This dish is perfect for lunch or dinner, served hot or cold.


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