* Percent Daily Values are based on a 2000 calorie diet.
Beetroot hummus
A vibrant pink version of the classic dip
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Appetizer, Side Dish, Snack, starter
Cuisine: British
Servings: 4
Calories: 188kcal
Equipment
Large frying pan
Food processor or blender
Ingredients
300gcooked beetrootdrained
400gtinned chickpeasdrained
1garlic clovepeeled and roughly chopped
1tspcumin seeds
1tspground coriander
2tspfresh dillleaves picked
2tbspextra virgin olive oil
2tbsplemon juice
Sea salt and black pepper
Method
Firstly, toast the cumin seeds. Place them in a large frying pan on a medium heat, stirring occasionally until their aromas are released and they start to crackle. Remove from the heat and leave to cool.
Place the beetroot, chickpeas, garlic, ground coriander, half the cumin seeds, dill, olive oil and lemon juice to a food processor and blend until smooth, scraping down the sides as you go.
Add some salt and pepper, whizz again and then check the seasoning, adding a little more salt, pepper or lemon juice if needed.
Serve the hummus with, with the rest of the toasted cumin seeds sprinkled on top, with crudités or enjoy it with toast.
The hummus will keep in the fridge for up to three days.