Beetroot hummus with roasted lemon chickpeas

Beetroot hummus with roasted lemon chickpeas

by Helena Barlow

When Helena Barlow posted this pink hummus recipe on Instagram it certainly caught our attention! Made with our creamy, quick to cook Norfolk Chickpeas it tastes as amazing as it looks.

The more beetroot you add, the pinker the colour! Simple.

Serves 4 as a dip or side dish

Ingredients

  • 2 beetroot - roasted and peeled
  • 300g dried chickpeas – soaked overnight and cooked until tender
  • 2 cloves of garlic
  • 3 tbsp tahini
  • Olive oil
  • 2 lemons - juice and zest
  • 2 tsp cumin seeds - dry roasted in a pan
  • Fresh dill to garnish

Method

  1. Place ¼ of the chickpeas and both cloves of garlic into a roasting tray. Drizzle over with olive oil, salt, pepper, and the juice of 1 lemon. Roast at 180C for around 35 minutes, tossing halfway
  2. Blitz the remaining chickpeas, 1 ½ beetroot, tahini, roasted garlic, lemon juice to taste (keep the zest), toasted cumin seeds and olive oil. Keep adding oil until you have a silky consistency and season generously with salt and freshly ground black pepper
  3. To serve, top the pink hummus with the roasted lemon chickpeas. Garnish with lemon zest, dill, cubes of the remaining beetroot, more toasted cumin seeds and drizzle with olive oil



Helena Barlow
Helena Barlow

Author



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