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Beetroot hummus with crispy roasted Guardian® and spiced nuts
Hummus is one of those classic Middle-Eastern dips that is so versatile. Try this twist on a classic recipe using beetroot to give a gorgeous pink colour and earthy flavour. Top with spiced nuts and crunchy Guardian for an added hit of texture and flavour that will sure to be a hit with friends. Or keep it handy for when you’re feeling peckish. Make your own flat-bread crackers by putting flat bread into a hot oven, topped with olive oil and chilli. Delightful.
INGREDIENTS
Hummus
- 1 x 400g/can chickpeas, drained and rinsed
- 250g cooked beetroot
- 1/2 tsp salt
- 1/2 lemon, zest and juice
- 1 garlic clove, crushed
- 2 tbsp tahini
- 2 tsp ground cumin
- 100ml extra virgin olive oil
Topping
- 1/2 cup Kellogg's® Guardian®
- 2 tbsp pepitas
- 2 tbsp sunflower seeds
- 2 tbsp almonds, roughly chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli flakes
- 2 tsp greek yoghurt
- Salt and pepper
DIRECTIONS
1. Place the chickpeas and beetroot in a food processor and blend until smooth. Adding the remaining ingredients and blend again until well combined and silky. Season well and blend again. Transfer to a serving bowl and refrigerate whilst you prepare the topping.
2. In a medium frying pan over medium heat, heat the olive oil. Add in the sunflower seeds, peptitas and almonds and fry, continuously stirring for 1 minute. Add in the spices and Guardian with a pinch of salt and pepper (to taste) and continue to fry until fragrant and toasted.
3. Take the hummus from the fridge, spoon on yoghurt and scatter with Guardian toasted seeds and nuts mixture.