Beetroot Hummus with Wholegrain & White Rolls

Impossibly good gluten free bakery

15 mins Preparation, Make 2 servings

INGREDIENTS

2 Promise Gluten Free Rolls White or Multi-seeded Sliced and toasted
1 tsp cumin seeds
250g/9oz cooked beetroot, drained and quartered
400g tin chickpeas, drained and rinsed
1 garlic clove, peeled
1 tsp ground coriander
½ tsp flaked sea salt, and to taste
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
ground black pepper
To Garnish
A handful of toasted hazelnuts & seasame seeds
Side salad of flat leaf parsley, alfa and celery leaf
A tablespoon of olive oil.

STEPS

STEP 1

Toast the cumin seeds gently in a small dry frying pan for 2 minutes, stirring occasionally, then remove from the heat.

STEP 2

Put the beetroot, chickpeas, garlic, coriander, salt and olive oil in a food processor. Add the cumin seeds and lemon juice and season well with freshly ground black pepper. Blitz until smooth.

STEP 3

Check the seasoning to taste, adding a little more salt, pepper or lemon juice if needed, and blitz again.

STEP 4

Use the hummus as a dip on a toasted roll or bread of your choice or a spread for sandwiches and wraps.

STEP 5

Keep covered in the fridge for up to 3 days, or freeze.

STEP 6

Sprinkle Toast hazelnuts and seasame seeds on the top and garnish with some of the leaves from the side salad to serve.

STEP 7

Serve Side salad of flat leaf parsley, alfa and celery leaf drizzle with olive oil.