Beetroot hummus on a party platter

• chickpeas↗2 x 400g can

  drained

• beetroot↗2 x 300g pack

  drained

• small garlic cloves↗2
• tahini↗2 tbsp tbsp
• extra virgin olive oil↗100ml ml

  plus a little for drizzling when serving

• lemon juicegood squeeze of
• roasted hazelnuts2 tbsp tbsp

  coarsely chopped

• pumpkin seeds↗2 tbsp tbsp

  coarsely chopped

• black cumin seeds2 tsp tsp
• sumac↗1 tsp tsp

  (optional)

• chili flakes↗pinch of

  (optional)

• crunchy summer vegetables

  sliced into strips (we used fennel, snap peas, young carrots and radish)

• bread↗

  toasted and sliced into strips for dipping

• mini mozzarella balls↗
• olives↗
• хлібці, загорнені у прошутто↗

Step-by-step instructions

1. 1

   Set aside about 2 tbsp of the chickpeas. Place the remaining chickpeas, beetroot, garlic, tahini, oil and lemon juice in a food processor with a generous pinch of salt. Blend until smooth, then taste and add more salt or lemon if needed. Chill the hummus until ready to serve (it keeps for up to two days).

2. 2

   Transfer the hummus to a wide shallow bowl or spread it on a platter. Drizzle a little oil, sprinkle the reserved chickpeas, roasted hazelnuts, seeds, sumac and chili (optional). Arrange the crunchy summer vegetables and other toppings around the plate and let everyone enjoy.