Beetroot Hummus

Beetroot hummus, an amazing colour to set in the middle of any table.

The deep colour is just the icing on the cake, the flavour is great too.

 Yes, its obviously got a beetroot flavour, but no, it doesn’t just taste of beetroot.

Think hard about the true flavour of beetroot?

It has an earthy flavour but no discerning overriding taste, which makes its perfect to become something else.

In this case, beetroot hummus.

This recipe is great to double up too, if you’ve a big crowd coming along, double the ingredients and it works out really well and it keeps in the fridge for a good week as long its stored int an airtight container.

Go on, give it a go and enjoy your sweet life!

A beautiful colour

 What You Need

• 2 x 400g Can Chickpeas – Drained

• 600g Cooked & Peeled Beetroot

• 2 Sml Garlic Cloves

• 2 Tbsp Tahini

• 10ml Extra Virgin Olive Oil - Extra for drizzling

• Juice from 1 Lemon

• Pinch of Sea Salt

• 2 Tbsp Toasted & Chopped Hazelnuts

• 2 Tbsp Black Onion Seeds

• Pinch of chilli Flakes - Optional

Everything in the food processor

 How It’s Done

• Set 2 tablespoons of the drained chickpeas aside until needed

• Place the chickpeas, beetroot, garlic, tahini, oil, sea salt and lemon juice

• Blend until everything is mixed and the hummus is a nice thick consistency – See Tip Box

• Transfer the hummus to a serving platter

• Pour over a little olive oil

• Sprinkle over the chopped hazelnuts, black onion seeds and chilli flakes if using

• Surround the hummus with batons of carrot, celery, cheese straws and red pepper.

Taste and add more more seasoning if you need to

 Tip Box

• Blitz – I like to have my hummus quite thick with a little texture, but blitz until you have the texture that’s right for you.

Surround with wonderful things to dip