This hummus is the most delicious thing I have made for ages. Even my beetroot hating children wolfed it. The best results are with roasted beetroot, but you can also use cooked vac packed beetroot. The pre cooked beetroot makes a wetter mixture, so add some extra chickpeas or a little stale bread to firm the mixture up.
1/2 can chickpeas
small red chilli
1 small clove garlic
1 tbsp maple syrup
1tsp cumin seed – toasted and ground
1tsp coriander seed – toasted and ground
2 tbsp mayonnaise – if using vac packed beetroot, you may not need this
1 spring onion or some chopped chives
50g feta chese
50g toasted, chopped nuts – hazelnuts, walnuts or pinenuts work well
- Roast the beetroot with the skins on at 200C/400F/Gas6 for 1/2 to 3/4 hour depending on their size.
- Once roasted, allow to cool a little, slip the skins off if you feel they are tough and tip into a food processor, add the chickpeas, chilli, garlic, maple syrup, ground cumin and coriander.
- Whiz until smooth, scraping down the sides of the processor bowl if necessary. Add the mayonnaise, taste and season if necessary.
- Spoon onto a flat serving dish, level roughly with the back of a spoon and sprinkle with the spring onion or chives, feta cheese and chopped nuts. Serve with warm flat bread or tortilla chips