Top tip for family snacks: Beetroot hummus served in glass

When I was pregnant with Baby Girl, I was conscious about drinking still water packaged in glass bottles, as I was more concerned about sticking to a healthy lifestyle than ever before. I believe glass packaging is the best choice, and I was thrilled when I was invited to a Friends of Glass–the community committed to promoting awareness of a more healthy lifestyle through glass–cooking course at the impressive Cactus Kitchens in Clapham.

At the event, which was presented by TV personality Cherry Healy and led by the inspiring chef Cara Belcher, I was taught how presenting layered desserts and pies in traditional Kilner jars can look super stylish, and how even snacks can be served in jar-sized portions.

Today, I’m very excited to share my favourite recipe from the course with all Mummy in the City readers. I will be using this recipe for anything from a play date snack to a dinner party starter!

Beetroot hummus (Served in a Kilner Jar)
1 x 400g can chickpeas, drained and rinsed
250g beetroot
1/2 teaspoon salt
Juice of 1/2 lemon
1 garlic cove, crushed
2 tablespoons tahini
2 teaspoons cumin seeds, toasted and crushed
100ml extra virgin olive oil
Small bunch of coriander
30ml greek yoghurt
A pinch of sumac

Take a bunch of fresh beetroot, trim and wash, making sure you don’t tear the skins. Place in a pan of warm water, bring to the boil, reduce the heat and simmer until tender–around 20-30 minutes. Once cooked and cool enough to handle, slip off the skins of the beetroot with your fingers and measure out 250g.

Place all ingredients–except coriander, yoghurt and sumac–in the food processor and process until smooth

Transfer to the serving jars and swirl the greek yoghurt on top. Garnish with chopped coriander and a pinch of sumac.

It tastes delicious with breadsticks, and I’m sure it will become one of Baby Girl’s favourite homemade snacks!

Tags: Beetroot hummus, Family meal, Friends of Glass, Glass, Health, Pregnancy, Recipe, Snacks