BEETROOT AND DILL HOUMOUS

Well Hello there, how are you? Long time no see, I got a bit caught up in the exam preparations to say the least. But now I´m finally finished and summer is officially here! Both exams felt like they went really well – even though I was so nervous for the first one I couldn’t eat my breakfast and almost not hold a pen without dropping it because I was shaking so badly. The feeling of closing the door to the last exam though. I wish I could save it on a jar to bring out on bad days!

Tomorrow my dad picks me up for a weekend at my childhood house to be spoiled by mum and dad, haha. I love being out there – not only because of seeing my parents (even though that would be enough) but also because I’m not really made for living in the city. Every now and then I need a break in the countryside to feel okay again. The air out there is amazing and the second the ferry hits Visingsö-soil my body relaxes.

Hopefully the weather will be nice so we can go out fishing in my dads new boat – I have these fantastic memories of the whole family squeezed into a boat fishing or going on adventures, stopping somewhere on a beach to barbecue and swim.

So, todays recipe – beetroot houmous with dill. Houmous is so incredible versatile – it works perfectly fine on its own with some bread or veggies, you can bake it  and it works as a dressing. Basically endless possibilities. This one with beetroot and dill is a recent favorite, the earthiness of the beetroot work so nicely with the smoothness and gives it a bit more body. And dill because yeah – I´m Swedish, we love our dill and to most of us dill represent summer (and it´s pretty darn tasty together with beetroot).

Ingredients;
1 can of chickpeas
2 pre-cooked beetroots
3 tbs lemonjuice
1 clove of garlic
0,5 cup water
5 tbs olive oil (to top it up)
1 bunch fresh dill (save some for decorating)
2 tbs tahini
Salt and pepper

Do this;
Drain and rinse the chickpeas thoroughly. Roughly chop the beetroots and put them into a blender together with the rest of the ingredients except the oil and water.

Start pulsing the mixture and add a small amount of water at the time until you are satisfied with the consistency. Season with salt and pepper and quickly mix again so everything is well combined.

Put the houmous into a bowl, drizzle over some olive oil and chopped dill. 

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