Name: Roasted beetroot hummus
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 5
Ingredients: 3 medium-sized beetroot; 2 tsp cumin seeds; 2 tbsp extra virgin olive oil; 400g tin chickpeas, rinsed and drained; Juice of 1 lemon; Freshly ground black pepper; Toasted pitta bread, to serve (optional)

A vibrant, nutritious dip that will brighten up a buffet table.

Serves

Prep

10 minutes

Cook

30 minutes

Each 130g serving contains (excludes serving suggestion)

KCal

149

Carbs

13.1g

Fibre

0.0g

Protein

5.9g

Fat

6.9g

Saturates

0.9g

Sugars

6.0g

Salt

0.4g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

3 medium-sized beetroot

2 tsp cumin seeds

2 tbsp extra virgin olive oil

400g tin chickpeas, rinsed and drained

Juice of 1 lemon

Freshly ground black pepper

Toasted pitta bread, to serve (optional)

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Method

Step 1

Preheat the oven to 180°C/fan 160°C/gas 4.

Step 2

Cut each beetroot into 6 pieces, then put them in a roasting tin and sprinkle with the cumin seeds, maple syrup and oil. Season well and roast for 25 minutes.

Step 3

Alternatively, if you’re short on time, you can use vacuum-packed beetroot, without vinegar.

Step 4

Once roasted, put the beetroot in a food processor, add the chickpeas, lemon juice and tahini, and blitz until smooth. Add a splash of water to loosen the mixture if necessary. Season with plenty of freshly ground black pepper.

Step 5

Spoon into the centre of a plate or a shallow bowl. Using the back of a spoon, rock the base back and forth to spread the mixture out to form a bowl shape. To finish, sprinkle with the coriander leaves, if you like. You can also scatter with some pomegranate seeds.

Recipe tips

For a vibrant and healthy addition to a buffet, serve with crudités of sliced peppers, carrots, celery and cucumber.

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Roasted beetroot hummus