It's psychedelic purple appearance makes it hard to resist and the toasted cumin gives it a lovely smokey spice.
It is rare for me to go a day without eating hummus because I quite simply adore it. Not only is it an incredible versatile wee condiment but it makes for such healthy and moreish eating. I love it dolloped generously on any sort of salad, spread thick on coconut wraps or used as a dip for crunchy vegetables.
I went through a faze of feeling rather indulgent and splashing out on fairly good quality store bought hummus, until I decided to make my own. This recipe is incredibly easy to make and far superior in taste to any commercially bought hummus - with no nasty preservatives needed. It's psychedelic purple appearance makes it hard to resist and the toasted cumin gives it a lovely smokey spice. I guarantee this is a recipe you'll make over and over again.
Chickpeas, 400g tin
Beetroot, 1, cooked (roasted or boiled is fine) or you can use 1/4 cup tinned
Cumin seeds, 1 TBS
Garlic, 1 clove
Tahini, 3 TBS
Chili flakes, 1 pinch
Salt & Pepper
Toast the cumin seeds in a dry pan until fragrant and crush in a mortar & pestle.
Add the chickpeas, beetroot, lemon juice, garlic, tahini, chili, salt & pepper and the toasted cumin into a food processor. Blitz until nice and smooth. Feel free to use a little olive oil or beetroot juice if you used tinned beetroot, to thin down the mixture a little.
Taste and adjust seasoning.
Delicious on anything.