Veg Hummus
“Lovely little pull quote from Rhiannon about her dish and why it’s so yummy to go here please.”
SERVES x
PREP TIME xx MINUTES
COOKS TIME x HOUR 15 MINUTES
DIFFICULTY SUPER EASY
Ingredients
400g tin chickpeas (240g drained weight)
250g cooked beetroot, sliced
Juice 1 lemon
4 tbsp tahini
2 tsp ground cumin
1 tsp smoked paprika
150g edamame beans (thawed if frozen)
Large handful
coriander (stalks included)
6 tbsp olive oil
Method
1.
To make the beetroot hummus, add half of the chickpeas, the beetroot, juice from ½ the lemon, 2 tablespoon of tahini, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika and 3 tablespoons of olive oil to the food processor, and blend until smooth and creamy. Scrape down the sides midway through, if needed.
2.
To make the edamame hummus, add the other half of the chickpeas, the edamame beans, coriander, juice from ½ the lemon, 2 tablespoons of tahini, 1 teaspoon of ground cumin, and 3 tablespoons of olive oil to the food processor, and blend until smooth and creamy. Scrape down the sides midway through, if needed.
3.
Spread on toast and top with avocados, radishes and cress. Sprinkle with seeds like cumin and nigella seeds, if you fancy.
4.
These are also delicious served with crudités and crisps, and will keep in the fridge for up to 3 days in a sealed container.
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