Party food recipe for 8 people, takes only 20 mins; recipe has chickpeas, beetroot, garlic clove, tahini, extra virgin olive oil, lemon juice, hazelnuts, pumpkin seeds, nigella seeds, sumac, chilli flakes, crunchy summer veg, bread, mozzarella balls, olives and prosciutto-wrapped breadsticks.
Beetroot hummus party platter
Course: Party food
Servings
8
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 2 small garlic cloves
- Extra Virgin Olive Oil: 100ml extra virgin olive oil, plus a drizzle to serve
- Beetroot: 2 x 300g pack cooked beetroot, drained
- Chilli Flakes: pinch of chilli flakes (optional)
- Tahini: 2 tbsp tahini
- Lemon Juice: good squeeze of lemon juice
- Bread: bread, toasted and cut into fingers for dipping
- Pumpkin Seeds: 2 tbsp pumpkin seeds, roughly chopped
- Chickpeas: 2 x 400g can chickpeas, drained
- Hazelnuts: 2 tbsp toasted hazelnuts, roughly chopped
- Nigella Seeds: 2 tsp nigella seeds
- Sumac: 1 tsp sumac (optional)
- Olives: olives
- Mozzarella Balls: mini mozzarella balls
- Crunchy Summer Veg: crunchy summer veg, cut into batons (we used fennel, sugar snap peas, baby heritage carrots & radishes)
- Prosciutto Wrapped Breadsticks: prosciutto-wrapped breadsticks
Directions
- Set about 2 tbsp chickpeas aside. Tip the rest of the chickpeas, the beetroot, garlic, tahini, oil and lemon juice into afood processorwith a good pinch of salt. Blend until smooth, then check the seasoning, adding a little more salt or lemon if it needs it. Chill the hummus until you're ready to serve (it will keep for up to two days).
- Transfer the hummus to a wide, shallow bowl or spread over a platter. Drizzle with some oil, scatter with the reserved chickpeas, hazelnuts, seeds, sumac and chilli (if using). Arrange the crunchy veg and other accompaniments around the platter and let everyone dig in.
