Beetroot Hummus with Cumin Tortilla Crisps

Beetroot Hummus with Cumin Tortilla Chips. A healthy and vegan friendly snack, perfect for a quick lunch. The hummus will stay good in the fridge for around 5 days and is perfect in Wraps filled with cheese such as goats cheese or halloumi and roasted vegetables. It would also be delicious spread on a toasted tortilla instead of tomato sauce in my recipe for Goats Cheese and Roasted Veg Tortilla Pizza Cumin tortilla crisps are easy to make and much healthier than Doritos. You could also serve the hummus with pitta and vegetable crudités. You might think that frying the tortilla is unhealthy, but I’ve used a tiny bit of oil and it is much quicker than baking in the oven- where I would have used the same amount of oil anyway!

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RECIPE

Makes around 450g

Difficulty Level: Rookie

Ingredients:

For the Beetroot Hummus :

1 can chickpeas, drained (keep the water- it is a great substitute for eggs for dairy free vegan baking)
3 balls of beetroot from a vacuum pack
2 cloves garlic
2 teaspoons ground cumin
Teaspoon cumin seeds
50 ml olive oil
Salt
Pepper

For the tortilla crisps:

1 large tortilla wrap
Olive oil
Ground cumin
Salt

Method:

Reserve some chickpeas for the top. Tip the rest of the chickpeas, the beetroot, garlic, ground cumin and a good grinding of salt and pepper into a food processor. Pulse until well combined and paste-like.

2. With the motor still running, pour in the oil and blend until smooth. If you like it smoother, pour in 50-100ml water again with the motor still running. Taste for seasoning and place in a serving dish.

3. For the crispy chickpea topping, dry the reserved chickpeas with a paper towel the best you can. Heat a frying pan over a medium heat and toss the chickpeas with a little drizzle of olive oil, the cumin seeds and a grind of salt. Toast for around 5 minutes until golden and crisp. Top the hummus with the crunchy chickpea mix.

4. For the tortilla crisps, mix together about a teaspoon of olive oil and a tablespoon of ground cumin in a bowls. Use a pastry brush to cover the whole tortilla with the cumin oil. Place in a large frying pan over a medium high heat and cook for a couple minutes on each side until crisp. Cut into triangles and serve alongside the Beetroot Hummus .