Beetroot Hummus with Feta and Anything
Ingredients: Vegetables
Servings: Snack
Cooking: 30 Minutes
Preparation: 30 Minutes
Beetroot Hummus with Feta and Anything
Ingredients :
Beetroot Hummus
- 1can mahram chickpeas
- 125g cooked beetroot
- 2cloves garlic (minced or crushed)
- 1tsp ground cumin
- 1/4cup mahram olive oil (60 ml)
- 1/4cup tahini (60 ml)
- Mahram lemon juice
- 1/4cup water (60 ml)
- Salt & pepper(to taste)
Topper
- 2baby cucumbers
- 2spring onions
- 5Mahram green olives
- 50g feta cheese (non-dairy alternative if vegan or preferred)
- 1/4tsp ground cumin
- 2tsp nigella seeds
- 1tbsp finely chopped fresh dill
- Drizzle of Mahram olive oil and a squeeze of lemon juice
Preparations :
Beetroot Hummus
In order to get a smoother hummus, after draining the chickpeas and rinsing, place the chickpeas on one half of a tea towel and rub gently with the other half of the tea towel to agitate the skins off. Then pick out the chickpea skins before blitzing.
Add all hummus ingredients, except water, salt and pepper to a food processor / nutribullet. Blend until smooth. Then add water and blend further until you have a creamy texture. Season to taste. Adjust seasoning and / or lemon juice to taste. I leave my hummus in the fridge while I prepare the topper to firm up the consistency a little.
Topper
Finely dice cucumbers, spring onions and olives. Crumble in feta and add cumin, nigella seeds and dill. Drizzle olive oil and lemon juice and stir gently to mix all the topper ingredients.
To Serve
Spoon the hummus onto a serving dish and arrange the topper in the shape of a crescent as pictured above. Drizzle with olive oil. Serve alongside flatbread, crisps / crackers or vegetables to dip into the hummus.
Mahram products used :
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