A different variation of hummus - with beetroot and fennel. It is a stunner on a plate with its vibrant colour and a winner in taste. Low-calorie appetiser - you can serve it with crudites, in a pitta with falafel or even as a spread on a nice slice of wholemeal bread.
400 g can of chickpeas, drained but save the liquid
180 g roasted beetroot (*see notes on how to roast the beetroot)
1 lemon - zest of a whole lemon and 2 Tbsp of fresh juice
2 garlic cloves
3/4 tsp fennel seeds, toasted and ground
1/2 tsp cumin seeds, toasted and ground
3 Tbsp Tahini
1 Tbsp extra virgin olive oil
salt and black pepper
1. Put all of the ingredients in a food processor (or in a jug if using a hand-held blender) and whizz together until all the ingredients are combined and smooth.
2. If too thick - add saved liquid from the chickpeas - 1 Tbsp at a time. Adjust the flavour with salt and pepper to your taste.
3. Enjoy!
Notes:
* To roast the beetroot: Preheat the oven to 180*C. Discard the stem and root and wash the beets. Wrap the beets in silver foil, wrap tightly and roast in the oven for 40 mins up to 1 hr - or until the beetroot is tender. Allow it to cool to room temperature.
Remember: use gloves or be very careful as beetroot stains!
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