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.