Ingredients (serves 4)
For the hummus
- 3 medium beetroot
- 2 plump garlic cloves
- 1 tin chickpeas, drained and rinsed
- 2 tbsp lemon juice
- 2 tbsp tahini
- 2 tbsp olive oil
- sea salt and fresh pepper to taste
For the peanut dukkah
- 1 cup of unsalted peanuts (no skins)
- 1 tbsp cumin seeds
- 2 tbsp white sesame seeds
- 2 tbsp coriander seeds
- 1 tsp of sea salt
- 1/2 tsp pepper
For the hummus
- Pre heat oven to 200 degrees (fan).
- Place the beetroot and garlic cloves in some foil, season and drizzle over some olive oil and a splash of water. Seal up the foil and bake in the oven for 45mins to an hour until soft when pricked with a fork (I roasted a whole bunch and used them in another salad).
- Once they have cooled enough to handle. Peel the beetroot and garlic cloves and place in a food processor.
- When rinsing the chickpeas try and remove as many of the skins you can and add to the beetroot and garlic. Next add the tahini, lemon juice and olive oil. Blitz until smooth. Taste and season. If consistency is too thick add a tbsp of water at a time until you get your required consistency.
For the dukkah
- Add all of the ingredients apart from the salt and pepper to a dry frying pan. Place over a medium and toast for a few minutes until fragrant. Place into a grinder or food processor, add the salt and pepper. Grind or blitz until you have combined the ingredients but you still have some texture and crunch.
Serve the hummus with a sprinkling of dukkah and flat bread. Enjoy.