This beet hummus is ready in minutes, its colourful earthy & delicious!
Beetroot hummus with sesame puff pastry dippers
Puff pastry dippers
350g ready roll puff pastry
Sesame / flax seed mix
400g can of chickpeas, drained and rinsed
300g cooked beetroot
Juice of 1/2 a lemon
1 1/2 cloves garlic
1 tablespoon tahini
1 teaspoon ground cumin
130ml rapeseed oil
1 tablespoon rapeseed oil
1 tablespoon chopped parsley
2 tablespoons natural yoghurt
Toasted sesame seeds
For the bread-sticks, preheat your oven to 180C.
Unroll the pastry, brush lightly with egg wash sprinkle mixed seeds over the top. Cut into 1cm strips and place on a baking sheet and cook for 10 minutes or until golden brown. Once baked, set aside.
For the hummus, place the chickpeas, beetroot, lemon juice, garlic, tahini, cumin and 100ml of rapeseed oil in a food processor and blitz until smooth. Check for seasoning.
Transfer to a serving dish and spoon the yoghurt, rapeseed oil, chopped parsley and seeds on top.