All happiness depends on a leisurely meal … Check This Amazing Recipe: Beetroot hummus

How to Make Beetroot hummus

Preparation time:

less than 30 mins

Cooking time:

no cooking required

Serves:

Serves 8

Dietary:

Vegetarian

Ingredients

For the hummus

• 1 tsp cumin
• 250g/9oz cooked beetroot
• 400g tin chickpeas
• 1 garlic
• 1 tsp ground coriander
• ½ tsp flaked sea salt
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• ground black pepper

For sandwich option 1

• 1 slice sourdough bread
• generous dollop beetroot
• handful watercress
• 1 tsp mixed chopped nuts and/or seeds
• drizzle tahini

For sandwich option 2

• 1 slice wholegrain bread
• generous dollop of beetroot
• 2 tbsp kimchi

For sandwich option 3

• 1 slice rye bread
• generous dollop beetroot
• small handful sprouted lentils
• few parsley
• few mint
• drizzle olive oil

Method

1. Toast the cumin seeds gently in a small dry frying pan for 2 minutes, stirring occasionally, then remove from the heat.

2. 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.

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.