Cooked - Beetroot Hummus

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Beetroot Hummus

8.0

1 tsp cumin seeds

250g/9oz cooked beetroot, drained and quartered

400g tin chickpeas, drained and rinsed

1 garlic clove, peeled

1 tsp ground coriander

½ tsp flaked sea salt, and to taste

2 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

Ground black pepper

1 slice sourdough bread

Generous dollop beetroot hummus (from above)

Handful watercress

1 tsp mixed chopped nuts and/or seeds

Drizzle tahini

1 slice wholegrain bread

Generous dollop of beetroot hummus (from above)

2 tbsp kimchi

1 slice rye bread

Generous dollop beetroot hummus (from above)

Small handful sprouted lentils and/or beans

Few parsley and/or mint leaves, torn

Drizzle olive oil

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.

Course🍤Appetizer

Diets🌱Vegan...

Category🫕Dip

CuisineMiddle Eastern

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 70 weeks ago

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