Vegan Moussaka

Today I found the perfect vegan moussaka recipe, on a wine website:

www.avalonwine.com/recipe-Vegan-moussaka.php

I attempted this recipe tonight with fantastic results. We all having seconds! Bonus: there are wine recommendations on this site to go with the recipe - I'll have to try this next time.

Beetroot Hummus

In a medium-sized pan, boil/cook the following:

1 can of chick peas (drained and rinsed)
1 chopped onion
1 large/medium or 2 small beets chopped
3-4 cloves of garlic (crushed)
Salt and pepper
Water - enough to submerge all the ingredients

Cook until tender - I usually bring this to a boil on medium heat, reduce and cook for about an hour on medium-low.

Once cooked, remove from stove and let it cool down.

After it's cooled, drain the liquid and retain about a 1/4 cup, then dump it in a blender or food processor. Add the following:

Squeezed lemon juice (1-2 lemons)
1/4 tahini (or between 1/4 and 1/2 cups if you like creamy hummus)
Chili pepper powder (1 tbsp) - only include if you like it spicy
Cumin (1 tbsp)
2-3 raw crushed garlic cloves (the more the better)
Dried or finely chopped fresh parsley (1 or 2 tbsps)

Blend everything together and enjoy with pita, veggies or tortillas. The beets are a great addition because they are full of iron and fibre.

:)