School lunches often leave me stumped and uninspired. It’s easy to slip into a rut. Let’s face it, if your home is anything like mine, school lunches are usually made in a slightly-asleep state with a cup of coffee in one hand, while the other hand alternates between making school lunches and family breakfasts. I find it a challenge to provide variety so that my boys don’t get bored. I also want to ensure that my boys have food to fuel and nourish their bodies for the day.
We have a funny family story about a friend who started first grade, and after his first day told his mom how much he appreciated the peanut butter sandwich she had made him. Mom decided to stick with a winner, and gave him what he loved. Every day. For the entire school year. He didn’t moan or ask for anything different, sweet boy. But at the start of second grade, he quietly said to his mom; “Mommy, I love your peanut butter sandwiches, but could I have Marmite this year?”
I have found that hummus is a great option for school lunches. It’s a good way to get the boys to eat more vegetables as they love scooping the creamy dip up with different foods. Of course the chickpeas themselves are nutritious and high in protein. I have played around with making different types of hummus – roasted red pepper; sun-dried tomato; roasted carrot. All of which are delicious. But everyone who has tried this beetroot and fennel hummus has said that it is by far the best.
It’s not a traditional hummus recipe in that I have left out the garlic and cumin but kept the chickpeas (garbanzo beans); tahini and lemon juice. I love the combination of beetroot and fennel seeds, and often roast them together for salads and side dishes. The subtle sweetness that each of them brings to the hummus is balanced with the creaminess of the chickpeas and tahini, and the sharpness of the lemon. It truly is a harmonious medley of flavours, which makes this beetroot hummus recipe quite unique, I think.
When I am not packing the roasted beetroot and fennel hummus into school lunches, I serve it at home as a dip for vegetables or spread for sandwiches. And it is always commented on. Moreover, the best part about it is that it takes 5 ingredients, and after roasting the beetroot a total of 5 minutes to put it together. Trust me, it’s a winner. Give it a go!
A creamy, earthy dip with a subtle sweetness and zesty tang. This beetroot hummus is suitable for vegans and sure to be enjoyed by everyone.
Ingredients
Scale
150g (5.3oz) beetroot (cleaned, peeled and chopped into wedges)
½ tsp dried fennel seeds
1 can (15.5 oz or around 400g) chickpeas (garbanzo beans)
¼ cup tahini
¼ cup freshly squeezed lemon juice
salt and freshly ground black pepper
a little avocado oil or olive oil, for roasting
Instructions
Heat the oven to 180C (350F). Mix the beetroot with the avocado oil; fennel seeds; salt and pepper in a roasting dish and place in the oven.
Roast for 45 minutes, until tender and cooked through, but not dried out. You will need to stir the beetroot every 10-15 minutes, while roasting.
Remove from the oven when cooked and allow to cool for around 20 minutes.
Add the roasted beetroot with fennel seeds to the food processor along with the tahini and lemon juice.
Blend until smooth in texture. For an airy light hummus, I usually add 1-2Tbs of water, and blend again.
Season to taste.
Notes
* Don’t be nervous to use so much lemon juice. But make sure it is from freshly squeezed lemons! Lemon juice from a bottle has a different taste. * Store hummus in the refrigerator for up to 6 days.
What a delicious combination of flavours.
Thank you, Viv. Glad you enjoyed it!