Beetroot hummus

Beetroot hummus

Prepare: less than 30 mins
Cook: no cooking required
Serve: Serves 8
Dietary: Dairy-free Egg-free Healthy Nut-free Pregnancy-friendly Vegan Vegetarian

This vibrant and nutritious beetroot hummus is for great for dipping, or use as a filling for these vegan sandwiches.

For this recipe you will need a food processor.

By Dr Rupy Aujla

From Cooking in the Doctor's Kitchen

Ingredients

For the hummus

1 tsp cumin seeds
250g/9oz cooked beetroot, drained and quartered
400g tin chickpeas, drained and rinsed
1 garlic clove, peeled
1 tsp ground coriander
½ tsp flaked sea salt, and to taste
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
ground black pepper

For sandwich option 1

1 slice sourdough bread
generous dollop beetroot hummus (from above)
handful watercress
1 tsp mixed chopped nuts and/or seeds
drizzle tahini

For sandwich option 2

1 slice wholegrain bread
generous dollop of beetroot hummus (from above)
2 tbsp kimchi

For sandwich option 3

1 slice rye bread
generous dollop beetroot hummus (from above)
small handful sprouted lentils and/or beans
few parsley and/or mint leaves, torn
drizzle olive oil

Method

Toast the cumin seeds gently in a small dry frying pan for 2 minutes, stirring occasionally, then remove from the heat.
Put the beetroot, chickpeas, garlic, coriander, salt and olive oil in a food processor. Add the cumin seeds and lemon juice and season well with freshly ground black pepper. Blitz until smooth. Check the seasoning to taste, adding a little more salt, pepper or lemon juice if needed, and blitz again.
Use the hummus as a spread for sandwiches and wraps or as a dip. Keep covered in the fridge for up to 3 days, or freeze.