Ingredients
2 x 400g can chickpeas, drained
2 x 300g pack cooked 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 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
Method
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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 (will keep for up to two days).
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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 veg, bread, cheese and breadsticks around the platter and let everyone dig in.
