Recipe: Ingredients 4 tbsp tahini 4 tbsp good extra virgin olive oil 2 garlic cloves, crushed juice from 1/2 lemon + more if needed 1 tsp pink himalayan salt 1 tsp cumin 1/2 tsp ground coriander 1/2 tsp smoked paprika 2 cans of chickpeas 1 small beet, peeled and roughly chopped freshly ground black pepper, to taste large handful of fresh coriander/parsley water or chickpea liquid, enough to blend 1-2 tbsp of dukkah, to serve
extras: a range of vegetables like carrots, cucumbers, radishes crackers fruit and berries, such as grapes, blueberries and strawberries nuts dark chocolate
Method : Combine the tahini, lemon juice, garlic, salt, pepper, spices and fresh coriander/parsley in a blender and blend to combine. Add the chickpeas a little bit at a time, adding water or chickpea liquid when needed.
When the hummus is smooth, taste it and adjust seasoning, then take half of it out and place in a serving bowl.
Add the chopped beetroot and smoked paprika to the remaining half and blend until smooth. Pour into a bowl and garnish with dukkah, good olive oil and coriander/parsley. Arrange all the veggies, crackers and hummus on a platter and enjoy!
