This vibrant and nutritious beetroot hummus is great for dipping, or use as a filling for those vegan sandwiches.
Equipment: You will need a food processor.
PREPARATION TIME: Less than 30 mins
COOKING TIME: No cooking required
SERVES: 8
INGREDIENTS
- 1 tsp Cumin Seeds
- 250g Cooked Beetroot, drained and quartered
- 400g Tin Chickpeas, drained and rinsed
- 1 Garlic Clove, peeled
- 1 tsp Ground Coriander
- 1/2 tsp Flaked Sea Salt, to taste
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Fresh Lemon Juice
- Ground black pepper
SANDWICH OPTION
- 1 slice Sourdough Bread
- Generous dollop beetroot hummus
- Handful Watercress
- 1 tsp mixed chopped nuts and/or seeds
- Drizzle Tahini
METHOD
- Toast the Cumin Seeds gently in a small dry frying pan for 2 minutes, stirring occasionally, then remove from the heat.
- Put the beetroot, chickpeas, garlic, coriander, salt and olive oil in a food processor. Add the cumin seeds and lemon juice and season well with freshly ground black pepper. Blitz until smooth. Check the seasoning to taste, adding a little more salt, pepper or lemon juice if needed and blitz again.
- Use the hummus as a spread for sandwiches and wraps or as a dip. Keep covered in the fridge for up to 3 days, or freeze.
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BBC Food - Rupy Aujla
