There is hummus, and then there is flavoured hummus. Now rarely do I like to deviate from the original but when my last blood report showed up skewed, I was fed beetroot at every meal – I have to admit, it was not a great experience. So I found a better way to incorporate it – protein rich hummus! This classic hummus recipe, has raw beetroot, turmeric powder and toasted cumin powder which makes it a great Ayurveda experience, paired with raw veggies, gluten free crackers, toast, or even leftover roti – it works beautifully, is a pretty pink in colour – is there a better way to start your day? The RecipeServes Yields: 400g of hummus Ingredients 100g uncooked chickpea – soaked overnight and pressure cooked, cooled 30ml lemon juice (1.5 lemon) 30ml extra virgin olive oil 1 tsp salt ½ tsp turmeric powder ½ tsp black pepper powder ½ tsp toasted cumin powder 5g garlic cloves 35g tahini 40g raw beetroot, roughly chopped Instructions After the chickpeas are boiled / pressure cooked through, drain the water, saving a cup or so, and set the chickpeas aside to cool down In a large mixy, add the garlic, tahini, lemon juice, turmeric powder, pepper, salt, extra virgin olive oil, toasted cumin powder and raw beetroot, followed by the boiled chickpeas (without the water) Pulse down to make a smooth mixture, watching to see if you need add some of the chickpea water to combine better. Remove the smooth mixture into a container and seal and refrigerate for a few hours before serving Serve cold with crudites, crackers, pita bread, etc.

Le Artisan Boulangerie X Kitchen Therapy X The Kitchen Trail The Bread Series We live in hectic times and solace can be hard to find. For me, it has always been at the dining table first, and then as I grew older, the kitchen. And ease and practicality is an essential factor in kitchen therapy – it involves slow and simple movements that allow eating it right off the chopping board. This is one such dish – a spread of this, a bit of a sprinkle and a drizzle of that! This creamy and tart beetroot walnut cream cheese based dip perfectly works with the smooth boiled edamame and crunchy walnuts on top. Just a drizzle of earthy olive oil and a little sprinkle of feta on top because there’s no such thing as too much cheese! Black Charcoal Sourdough & Beetroot Walnut Dip by: Le Artisan Boulangerie  Photo Credits: The Kitchen Trail  The Recipe Serves 1 Ingredients 2 slices black charcoal sourdough 1 tbsp feta cheese 2 tbsp Beetroot Walnut Dip 2 tbsp boiled edamame walnuts, chopped sea salt pepper Instructions Toast the two slices lightly on a non-stick pan. Spread the Beetroot Walnut Dip, and top with edamame, feta crumbles, walnuts, olive oil and salt and pepper.