This updated take on hummus is a vibrant addition to your grazing board. The beetroot hummus is topped with black sesame seeds and micro greens, and served with crunchy puffed rice paper.  

Method

1. Coarsely dice the beetroot. Peel the garlic. Rinse the chickpeas in a sieve, drain and purée with the beetroot, garlic, tahini, olive oil and lemon juice until creamy. 

2. Add a little cold water to thin if needed. Season with cumin, salt and pepper. Spoon into a small bowl and sprinkle with the sesame seeds and micro greens.

3. For the crackers, heat a deep pan or deep fat fryer of oil to 170 °C. Break the rice paper in half or quarters and deep-fry briefly until puffed up. Remove with a slotted spoon and drain on kitchen paper. Serve with the hummus.

 

 

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Ingredients

• 250 g cooked beetroot
• 1 clove garlic
• 200 g canned chickpeas
• 2 tbsp tahini
• 2 tbsp olive oil
• 2 tbsp lemon juice
• ground cumin

• salt
• freshly ground black pepper
• 1 tsp black sesame seeds
• 1 tbsp micro greens
• 4 sheets rice paper; round (approx. 16 cm)
• vegetable oil; for frying