So it’s my blogiversary today – one whole year! I had often wondered how people remembered to announce their blogging anniversary – I thought for sure I would forget mine. But now I know the secret – I received a handy little notification telling me so – thanks WordPress!
Hard to believe that it’s been a whole year since I was picking grapes in Bathurst. Where did the time go? Since then I’ve been on almost a full lap around the country and now I’m sort of settled back in Melbourne, and have just started a brand new job. Polar opposites to the life I was living a year ago. Both good in their own way.
Anyway, I digress. As the day snuck up on me, I didn’t bake a cake or anything exciting like that. In fact, I had a little bit of a kitchen failure tonight, but I’ll discuss that later. Instead, for the celebrations, I’m going to do something I thought I’d never do.
That’s right, I’m going to share a beetroot recipe.
Anybody who knows me knows that I DO NOT like beetroot. However, I am always trying to incorporate it into my diet in new, enjoyable ways. Usually it is quite well disguised (with chocolate). This time, I’ve used a bit to add a little extra to the old hummus. It’s quick, easy, and guess what?! – I don’t hate it.
2 cloves garlic, minced
1 Tbsp lemon juice
1 tsp lemon zest
1/4 cup olive oil
400g can chickpeas
3 small beetroots, roughly chopped
1 Tbsp tahini
1/4 cup fresh mint, plus extra for garnish
Place garlic, lemon juice, zest and in a blender or food processor and blend until relatively smooth.
Add beets and pulse until they are broken down.
Add chickpeas, tahini and oil and blend until fairly smooth. You may need some more liquid to get it going here – if so, add water 1Tbsp at a time until you reach the right consistency.
Chuck in the mint, and pulse until combined. Salt to taste.
Garnish with fresh mint, and store in the refrigerator in an airtight container until ready to eat.