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Beetroot hummus party platter

Beetroot hummus party platter served with vegetables and toast

Beetroot hummus party platter

Name: Beetroot hummus party platter
Prep time: 15 min
Total time: 15 min
Yield: Serves 8
Ingredients: 2 x 400g can chickpeas drained; 2 x 300g pack beetroot drained; 2 small garlic cloves; 2 tbsp tahini; 100ml extra virgin olive oil plus a drizzle to serve; good squeeze of lemon juice; 2 tbsp toasted hazelnuts roughly chopped; 2 tbsp pumpkin seeds roughly chopped; 2 tsp nigella seeds; 1 tsp sumac (optional); pinch of chilli flakes (optional); crunchy summer veg cut into batons (we used fennel, sugar snap peas, baby heritage carrots & radishes); bread toasted and cut into fingers for dipping; mini mozzarella balls; olives; prosciutto-wrapped breadsticks

Published: July 24, 2018 at 4:51 PM

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Serves 8

Easy

Prep: 15 mins

A star rating of 4.8 out of 5.12 ratingsRate

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This one-platter-serves-all beetroot hummus will be a big hit, and doesn’t require any cooking

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 x 400g can chickpeas

drained
2 x 300g pack beetroot

drained
2 small garlic cloves
2 tbsp tahini
100ml extra virgin olive oil

plus a drizzle to serve
good squeeze of lemon juice
2 tbsp toasted hazelnuts

roughly chopped
2 tbsp pumpkin seeds

roughly chopped
2 tsp nigella seeds
1 tsp sumac

(optional)
pinch of chilli flakes

(optional)

To serve (optional)

crunchy summer veg

cut into batons (we used fennel, sugar snap peas, baby heritage carrots & radishes)
bread

toasted and cut into fingers for dipping
mini mozzarella balls
olives
prosciutto-wrapped breadsticks

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Nutrition: Per serving

kcal312
fat22g
saturates3g
carbs17g
sugars7g
fibre6g
protein9g
salt0.2g

Method

step 1

Set about 2 tbsp chickpeas aside. Tip the rest of the chickpeas, the beetroot, garlic, tahini, oil and lemon juice into a food processor with a good pinch of salt. Blend until smooth, then check the seasoning, adding a little more salt or lemon if it needs it. Chill the hummus until you’re ready to serve (it will keep for up to two days).
step 2

Transfer the hummus to a wide, shallow bowl or spread over a platter. Drizzle with some oil, scatter with the reserved chickpeas, hazelnuts, seeds, sumac and chilli (if using). Arrange the crunchy veg and other accompaniments around the platter and let everyone dig in.

Recipe from Good Food magazine, August 2018

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A star rating of 4.8 out of 5.12 ratings

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