Kale and Sweet Potato Hash
A delicious brunch
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20 Minutes
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Serves 2
Recipes
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White bean & beetroot hummus
Packed with flavour, super easy to make, and rich in anti-inflammatory goodness!
20 mins
Serves 17 servings
What you'll need…
- 1 can of butterbeans, washed (save the liquid)
- 200g cooked red beetroot
- 2 tablespoons freshly squeezed lemon juice
- 80g sesame seed oil
- 3 tablespoons tahini
- 6 clove of confit garlic (slowly cook in olive oil until soft and sticky)
- 1 teaspoon of ground cumin (toasted in a dry pan)
- Salt to taste
- Garnish with Paprika, toasted whole coriander seeds , toasted poppy seeds
- And a little olive oil
The method
1
Place your roasted and peeled beetroot in to blender with enough of the butter bean liquid to cover and blend until smooth.
2
Add butter beans into a pan with veg stock and bring to boil (blending the beans hot will help with a smooth consistency)
3
Strain the butter beans and transfer to a blender with the beetroot, lemon juice, sesame seed oil, tahini, confit garlic and ground cumin, then blend until smooth.
4
This can be enjoyed hot or cold!
5
Garnish with Paprika, toasted whole coriander seeds, and toasted poppy seeds.
Recipe by Chef Jake, Photo from Frugal Nutrition
