Beetroot hummus

This recipe is courtesy of BBC GoodFood.

Ingredients

For the hummus

• 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

For sandwich option 1

• 1 slice of sourdough bread
• a generous dollop of beetroot hummus (from above)
• handful watercress
• 1 tsp mixed chopped nuts and/or seeds
• drizzle tahini

For sandwich option 2

• 1 slice of wholegrain bread
• a generous dollop of beetroot hummus (from above)
• 2 tbsp kimchi

For sandwich option 3

• 1 slice of rye bread
• dollop of beetroot hummus (from above)
• a small handful of sprouted lentils and/or sprouted beans
• few parsley leaves, torn
• few mint leaves, torn
• drizzle olive oil

Method

1. Toast the cumin seeds gently in a dry frying pan for 2 minutes, make sure the frying pan is small, and to stir occasionally.

2. After that remove the heat and put the beetroot, chickpeas, garlic, coriander, salt, and olive oil in a food processor. Add the cumin seeds and lemon juice and season well. Blitz until smooth. Check the seasoning to taste. If needed, add more seasoning.

3. 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.

Banner and Image Credit: BBC