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
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.
