Beetroot hummus party platter

Ingredients
- 2 x 400g can chickpeas
- 2 x 300g pack beetroot
- 2 small garlic cloves
- 2 tbsp tahini
- 100ml extra virgin olive oil
- good squeeze of lemon juice
- 2 tbsp toasted hazelnuts
- 2 tbsp pumpkin seeds
- 2 tsp nigella seeds
- 1 tsp sumac
- pinch of chilli flakes
To serve (optional)
- crunchy summer veg (cut into batons)
- bread (toasted and cut into fingers for dipping)
- mini mozzarella balls
- olives
- prosciutto-wrapped breadsticks
Instructions
- 1
Set about 2 tbsp chickpeas aside. Tip the rest of the chickpeas, the beetroot, garlic, tahini, oil and lemon juice into a food processor with a good pinch of salt. Blend until smooth, then check the seasoning, adding a little more salt or lemon if it needs it. Chill the hummus until you're ready to serve.
- 2
Transfer the hummus to a wide, shallow bowl or spread over a platter. Drizzle with some oil, scatter with the reserved chickpeas, hazelnuts, seeds, sumac and chilli (if using). Arrange the crunchy veg and other accompaniments around the platter and let everyone dig in.
Nutrition
Per serving (based on 8 servings)



