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Beetroot hummus party platter

Ingredients

  1. Step 1 2 x 400g can chickpeas , drained
  2. Step 2 2 x 300g pack cooked beetroot , drained
  3. Step 3 2 small garlic cloves
  4. Step 4 2 tbsp tahini
  5. Step 5 100ml extra virgin olive oil , plus a drizzle to serve
  6. Step 6 good squeeze of lemon juice
  7. Step 7 2 tbsp toasted hazelnuts , roughly chopped
  8. Step 8 2 tbsp pumpkin seeds , roughly chopped
  9. Step 9 2 tsp nigella seeds
  10. Step 10 1 tsp sumac (optional)
  11. Step 11 pinch of chilli flakes (optional)
  12. Step 12 crunchy summer veg , cut into batons (we used fennel, sugar snap peas, baby heritage carrots & radishes)
  13. Step 13 bread , toasted and cut into fingers for dipping
  14. Step 14 mini mozzarella balls
  15. Step 15 olives
  16. Step 16 prosciutto-wrapped breadsticks
Beetroot hummus party platter
Calories: 312 Carbohydrate: 17 g Protein: 9 g Fat: 22 g
Cook time: 15 minutes Prep time: 15 minutes Total time: 30 minutes Servings: 8

TAGS

Lunch Side Dish Snack Beetroot Cassie Best Entertaining Hummu Picnic Platter summer Summer food Vegan Vegetarian

Directions

  1. 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).
  2. 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.