Beetroot & red pepper hummus with dukkah

INGREDIENTS:

For the Dukkah:

80g Sesame Seeds, toasted

110g Hazelnuts, toasted and skins removed

2 tbsp cumin seeds

2 tbsp coriander seeds

2 tsp black pepper

1 tsp flaked sea salt

 

Toast the cumin & coriander seeds lightly in a small frying pan until they begin to make a popping noise.

Remove from the heat. Crush the seeds to a coarse powder using a pestle and mortar. Don’t worry if they aren’t perfectly crushed.

Roughly chop the hazelnuts and add to the spice mix along with the sesame seeds, black pepper and salt.

 

Beetroot Hummus

1 pack precooked beetroot, drained & roughly chopped

1 tin chickpeas, drained

2 tbsp water from tinned chickpeas

1 clove garlic

1 tbsp olive oil

Juice of 1 lemon

1 tbsp tahini

15g coriander, finely chopped

Salt to taste

 

Place everything in a food processor and blitz until smooth. Taste and adjust seasoning.

 

Roasted Red Pepper Hummus

2 red peppers, roasted & deseeded

1 tin chickpeas, drained

2 tbsp water from tinned chickpeas

1 clove garlic

1 tbsp olive oil

Juice of 1 lemon

1 tbsp tahini

1 tsp smoked paprika

15g basil leaves, finely chopped

Salt & pepper to taste

 

Place everything in a food processor and blitz until smooth. Taste and adjust seasoning.