Friday, 26 July 2013

A little twist on hummus

Beetroot and cumin hummus with lime and coriander.


1 tin of chickpeas washed and drained

300g cooked beetroot( roast, braised etc)

1 crushed garlic clove

1 tbsp of tahini

1 tsp  ground cumin

1 bunch of coriander

juice of 1 lime

50 ml of your good olive oil ( Alexis from Migros is pretty yummy, or an Arbequina variety)

1. Place your drained chickpeas in the blender, add the tahini,beetroot, garlic, cumin, coriander, lime juice and some olive oil. Blitz.... if needed add the remaining  olive oil until you get the consistency that you prefer. ( the beetroot will release quite a bit of liquid.

2. Serve piled in a bowl, with some cumin seeds on top, a drizzle of olive oil and some chopped coriander. Serve with veggie crudities, toasted pita bread, tortilla chips or whatever takes your fancy! xx

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