Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Beet and lemon houmous
Makes 600g Sauces and accompaniments
Ingredients
- 31/2tbsp extra virgin olive oil
- 1tsp cumin seeds
- 660g canned chickpeas, drained and rinsed
- 4 vacuum-packed cooked beets
- 1tbsp tahini
- juice 1 lemon
Method
Add half the olive oil and half the cumin seeds along with the remaining ingredients to a blender, season well with salt and blend until smooth. Scoop the houmous into a serving bowl and drizzle with the remaining olive oil and sprinkle the remaining cumin over to serve.
Advertisement