1jarchickpeas(660g / drained weight 425g) (drained and rinsed)
125gcooked beetroot
2clovesgarlic(minced or crushed)
1tspground cumin
1/4cupolive oil(60 ml)
1/4cuptahini(60 ml)
Juice of 1 lemon
1/4cupwater(60 ml)
Salt & pepper(to taste)
Topper
2baby cucumbers
2spring onions
5green olives
50gfeta cheese(non-dairy alternative if vegan or preferred)
1/4tspground cumin
2tspnigella seeds
1tbspfinely chopped fresh dill
Drizzle of olive oil and a squeeze of lemon juice
Instructions
Beetroot Hummus
In order to get a smoother hummus (and if you can be bothered), after draining the chickpeas and rinsing, place the chickpeas on one half of a tea towel and rub gently with the other half of the tea towel to agitate the skins off. Then pick out the chickpea skins before blitzing.
Add all hummus ingredients, except water, salt and pepper to a food processor / nutribullet. Blend until smooth. Then add water and blend further until you have a creamy texture. Season to taste. Adjust seasoning and / or lemon juice to taste. I leave my hummus in the fridge while I prepare the topper to firm up the consistency a little.
Topper
Finely dice cucumbers, spring onions and olives. Crumble in feta and add cumin, nigella seeds and dill. Drizzle olive oil and lemon juice and stir gently to mix all the topper ingredients.
To Serve
Spoon the hummus onto a serving dish and arrange the topper in the shape of a crescent as pictured above. Drizzle with olive oil. Serve alongside flatbread, crisps / crackers or vegetables to dip into the hummus.