Advertisement

Ingredients

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

  • STEP 1

    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 (it will keep for up to two days).

  • STEP 2

    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 crunchy veg and other accompaniments around the platter and let everyone dig in.

Recipe from Good Food magazine, August 2018

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.9 ratings
Advertisement
Advertisement
Advertisement