Name: Beetroot hummus party platter
Prep time: 15 min
Total time: 15 min
Yield: Serves 8
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 of chilli flakes (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

Beetroot hummus party platter served with vegetables and toast

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 of 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

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.