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Spicy Beetroot Hommus

20' Easy 12345

Serves 6-8 as a snack

400g Chickpea can, drained
225g Beetroot tin, drained
4 Tbsp store-bought curry paste (we like Pataks Madras Curry Paste)
1 Lime, juiced
1 Garlic clove, crushed
2 Tbsp Bertolli Organic Extra Virgin Olive Oil
1 Tbsp Tahini
½ Tsp Sea Salt

Garnish:
2 Tbsp Bertolli Organic Extra Virgin Olive Oil
2 Tsp Cumin Seed
1 Tsp Mustard Seeds
50g Hazelnuts, roughly chopped

METHOD

STEP 1

Combine chickpeas, beetroot, curry paste, lime juice, garlic, Bertolli Organic Extra Virgin Olive Oil, tahini and salt in a food processor and blitz for 3-4 minutes until smooth.

STEP 2

Spoon into a serving bowl.

STEP 3

To make garnish, heat Bertolli Organic Extra Virgin Olive Oil in a small frypan over medium heat.

STEP 4

Add cumin, mustard seeds and hazelnuts and fry 2 minutes or until the hazelnuts are golden and the spices are fragrant.

STEP 5

Spoon hot oil, seeds and hazelnuts over the top of the hommus just before serving.

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