|
Serves |
4 |
|
Prep time |
10 minutes |
|
Cook time |
5 minutes |
This Middle Eastern chickpea dip is a delicious side, snack or sandwhich spread. It can be served on toast, with pita bread, crackers, or vegetables. Feel free to play around with spices and garnishes to suit your tastes!
| 400g | tinned chickpeas, drained and rinsed |
| 2 | medium cooked beetroots, drained and chopped |
| 2 tbsps | tahini |
| 2 cloves | garlic, chopped |
| 3 tbsps | olive oil |
| 1 | lemon, juiced |
| 1 tsp | ground cumin |
| 1 tsp | paprika |
| salt and pepper to taste |
1. In a food processor add the chickpeas, beetroot and garlic and blend until a rough paste is formed.
2. Next add in the tahini, lemon juice, cumin and paprika and blend together.
3. Finally, gradually add the olive oil and blend until it reaches a smooth, thick consistency, if the hummus looks to thick add a little more oil.
4. Empty into a serving bowl and add salt and pepper to taste.
5. Garnish with ingredients of your choice, serve with bread or vegetables and enjoy!
Seeds and grains are a great garnish for this!
Buying ready cooked beetroot makes this recipe speedy, they should be available in a vacuum pack in the refrigerated section of the supermarket. If you can’t find them then boil raw beetroot for 30-40 minutes, or bake them at 190 °C for 60 minutes. Let cool slightly before cutting.
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