BEETROOT CUMIN & DILL HUMMUS
Hummus is one of those versatile and delicious dishes that we simply cannot get enough of. Usually eaten as a dip with flat bread or breadsticks, hummus is also great as a topping on linguettes, served canape style. For this recipe, we have added beetroot to the mix, adding a delicious pop of colour that will make your dining table look and taste amazing.
1 packet / tin Chickpeas
250g Roasted beetroot
Half tsp Chilli salt / celery & lime salt to taste
1 clove Garlic
2 tbsp Tahini
2 tsp Ground cumin
1 tsp Smoked paprika
100ml Extra virgin olive oil
Stem of Fresh dill (chopped fine
1. Wash and peel beetroot, cut into quarters and grill at 180°C in the oven for 15- 20 minutes until soft.
2. Toast the chickpeas with the ground cumin in a panwith a little olive oil until golden.
3. Place the chickpeas, spices and all the ingredients apart from the dill into a food processor, and blend till smooth.
4. Transfer hummus into a serving bowl and sprinkle chopped dill to taste
Serve the beetroot hummus topped with baby kale leaves, feta cheese, and a little cilantro on flat breads as a delicious canape for parties and gatherings.
Also available at The Providore:
Linguettes (Assorted flavours) – $14.90
Pangkarra Chickpeas 450g – $9.50