It’s official, Pete Evans = Genuis!

Needless to say our test it out Tuesday recipe for today is another that I have adapted from Pete Evans –  Healthy Every Day Cookbook.

Have you got yourself a copy yet? If not, you should seriously consider grabbing one, like yesterday!

So many incredible recipes that are all family friendly, easy to make, insanely delicious and totally healthy! All of Pete’s recipes are paleo friendly and gluten, sugar and dairy free so there really is something for everyone. You can’t go wrong!

I know I tend to be a little heavy handed on the exclamation points and today, I’m totally out of control with them I’m sorry (←not really sorry 😉 ). I don’t mean to yell, I’m just so excited!

I’m just so in love with this book!

And this Roasted Garlic and Beetroot Hummus!

Oh my deliciousness you guys!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Smoky, sweet, vibrantly delicious Roasted Garlic and Beetroot Hummus.

I am officially addicted.

Like sneak a spoonful any and every chance I get, addicted.

And doesn’t it sound a little fancy? Say it with me, “Roasted Garlic and Beetroot Hummus”  Yep, it totally does.

“What’s for lunch today honey?”

“Oh you know just the usual, some grilled chicken, avocado, baby spinach oh and some Roasted Garlic and Beetroot Hummus” Oh yeah, that totally sounds a little fancy.

It tastes a little fancy too!

And even though it sounds and tastes a little bit fancy it could not be simpler to make.

We all know how much I adore my roasted garlic, smoky, sweet magical roasted garlic. Last week I started feeling a little off. Not sick just not 100% so I roasted up a big ol’ bulb (or is it head?!) of garlic to have on hand for smashing into avocado, or mashing into sweet potato both of which are incredible on their own but I was feeling like something a little different . . . as you do . . .

Enter Pete Evans.

Fresh beets are roasted and combined with some roasted garlic, a squeeze of fresh lemon juice, a splash of apple cider vinegar, some sesame seeds and a sprinkling of ground cumin then blended into a silky smooth, vibrantly delicious oblivion.

What does it taste like? Well let me tell you . . .

First up you get a subtle sweetness from the roasted beets.

The acidity from the lemon juice and apple cider vinegar cuts through the sweetness of the beets just perfectly.

The roasted garlic brings an incredible, deep, rich smokiness that is nothing short of magical.

The sesame seeds add a hint of nuttiness which compliments the sweetness of the beets just perfectly.

Last but not least we have the ground cumin which adds an incredible depth of flavour, a hint of warmth that takes this Roasted Garlic and Beetroot Hummus over the top.

Ugh it’s so good I can’t even tell you! I want to smash my face into a big ol’ bowlful and just eat my way out!

Eat it by the spoonful, use it as a dip, spread it on your lunch,  top your burger with it, or grilled chicken, or steak, or fish or all of the above!

It’s high in fibre, rich in antioxidants, grain free, dairy free and paleo friendly

Smoky, sweet and vibrantly delicious. What are you waiting for?

Get your fancy pants on and and go make this hummus already?!

Make it, Eat it, Love it

Roasted Garlic and Beetroot Hummus
Makes approx 1 cup of vibrant, delicious, smoky sweet hummus

Ingredients –

250g (approx 1 3/4 cups)  fresh beetroot, peeled and quartered.

3 cloves of roasted garlic

2 Tablespoons of sesame seeds

1 Tablespoon of coconut oil, melted and cooled

1 teaspoon of fresh lemon juice

1 teaspoon of apple cider vinegar

1/2 teaspoon of ground cumin

Salt and pepper to taste

Method –

1 – Preheat oven to 175’C (350’F)

2 – Wrap your chopped beetroot in a large sheet of foil, place on a baking sheet and roast for approx 20 mins, until tender. If you don’t have any roasted garlic on hand simply chop the tips of 3 cloves of garlic, wrap in a small sheet of foil and roast along side your beetroot).

3 – Once slightly cooled, place roasted beetroot into your blender/food processor.

4 – Squeeze the flesh out of those roasted garlic cloves right into your food processor/blender then add remaining ingredients and process until smooth. Taste and adjust seasonings accordingly.

5 – Transfer to a bowl and serve with your fave veg, or crackers, or spread it onto a sandwich, or some grilled chicken, fish or steak!

6 – Store any left overs (←yeah right 😉 ) in a sealed airtight container in the fridge for up to 5 days

Enjoy xoxo

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Question of the day –

What’s your current favourite cookbook? 
Because my bookshelves aren’t bursting at the seams with cookbooks already, tell me – what are you loving lately?