River Cottage Beetroot Hummus

If it s too thick thin with some hot water until you get the consistency you like.

River cottage beetroot hummus. Here are a few of hugh s and the river cottage chef s favourites. In a food processor whiz the chickpeas roots lemon juice tahini oil garlic cumin and chilli flakes together until fairly smooth. Beetroot and walnut hummus.

Season with salt and pepper. Authentic hummus is of course made with chickpeas and tahini but at river cottage we love making dippable purées with fresh vegetables too. Bring to the boil then turn the heat right down and partially cover with a lid.

Pre heat the oven to gas mark 4 and then place your nuts on a baking tray to toast slightly this should take aprox 5 minutes keep your eye on them to make sure they don t burn. Taste the mixture and adjust it by adding a little more cumin garlic lemon salt and or pepper blending again until you are happy with it. Add the beetroot breadcrumbs tahini 1 2 a tablespoon of oil plus most of the garlic cumin and lemon.

Hummus pancake day sign up to the river cottage newsletter. Please fill in your details to sign up to our mailing list. To serve spoon the hummus into a bowl or onto a plate sprinkle with a good pinch of crushed cumin seeds and chilli flakes if you like and trickle on some olive or rapeseed oil.

Drain the chickpeas and put them in a saucepan with the bay leaf and enough cold water to cover generously. This vivid purple hummus is great as a dip to serve with vege bites or pita crisps and also good smeared on a plate as a foundation for salads and roast vege meals in a sandwich or as a side with roast lamb. Preheat the oven to 180c.

If using pre cooker beetroot drain the beetroots and then tip them into your blender. Rinse the chickpeas thoroughly then place them in a large bowl with enough water to cover them well. Toast walnuts on a baking tray in the oven for around 5 minutes.