For Christmas in Melbourne, the weather was 30 degrees and dry, so we put together a nice array of light vegetable dishes. I made hommus and beetroot dish that we ate with organic vegetable chips.
400g of well-cooked chickpeas
a cup of unhulled tahini
two tablespoons of olive oil
one clove of garlic
a handfull of fresh corriander
half a teaspoon of cayenne pepper
a quarter of a teaspoon of cinnamon
one squeezed lemon
some fresh lime rindthree tablespoons of natural yoghurt
Blend and decorate with slices of lemon, and powdered cayenne pepper + cinnamon. Nom nom nom.
Beetroot dip recipe:
Four beetroots, cooked whole until soft.
a tablespoon of olive oil
a handful of fresh basil
two cloves of garlic
half a red onion
Blend and serve
Happy last days of 2014, darling xoxo