Beetroot hummus
This vibrant and nutritious beetroot hummus is for great for dipping, or use as a filling for these vegan sandwiches.
For this recipe you will need a food processor.
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
- 陆 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 sourdough bread
- generous dollop beetroot hummus (from above)
- handful watercress
- 1 tsp mixed chopped nuts and/or seeds
- drizzle tahini
For sandwich option 2
For sandwich option 3
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.
