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Easy No-Cook Recipes to Deal with Summer Heatwaves

By,
Gourmandize
Beetroot hummus 13/15

© Getty - vaaseenaa

Beetroot hummus

This vibrant, stunning beetroot hummus is guaranteed to brighten up any summer spread! It's full of flavor and can be served with fresh cut-up veggies on the side for a healthy snack or appetizer.

Serves 4

  • 2 pickled beets, cut into small pieces
  • 1 tbsp olive oil
  • 4-5 sprigs of thyme, leaves removed
  • 1 15 oz-can of chickpeas
  • 1 tbsp tahini
  • 1-2 tbsp lemon juice
  • Salt to taste

preparation

  1. Add all the ingredients to a blender or food processor, and mix until smooth.
  2. Taste and adjust the seasoning if necessary. Serve immediately.

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INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!