recipeName: red bean and beet hummus
ingredients: 5 cloves roasted garlic 1 tin red kidney bean drained and rinsed (230g) ½ cup baby beetroot (boiled, peeled and diced) ½ cup low-fat yoghurt 3 tablespoon tahini 2 tablespoons basil 1 cup boiled –cooled water salt and pepper to taste
steps: place the garlic in the oven and roast for 10 minutes at 180°c. mash with a fork and set aside to cool for use later. place all ingredients in a blender and pulse to a smooth, thick sauce consistency. season with salt and pepper. refrigerate for 1 hour before using.
NER: garlic red kidney bean baby beetroot yoghurt tahini basil water salt pepper