This one-platter-serves-all beetroot hummus will be a big hit, and doesn’t require any cooking
Prep:15 mins
Serves 8
2 x 400g can chickpeas, drained2 x 300g pack cooked beetroot, drained2 small garlic cloves2 tbsp tahini100ml extra virgin olive oil, plus a drizzle to servegood squeeze of lemon juice2 tbsp toasted hazelnuts, roughly chopped2 tbsp pumpkin seeds, roughly chopped2 tsp nigella seeds1 tsp sumac (optional)pinch of chilli flakes (optional)
STEP 1Set 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 (it will keep for up to two days).STEP 2Transfer 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 crunchy veg and other accompaniments around the platter and let everyone dig in.
