For this shocking-purple variation of the classic chickpea dip, bread is used as a thickener because beetroot makes a thinner purée than chickpeas. Hugh has given exact quantities here, but the way to make hummus is to add the ingredients a little at a time, tasting and tweaking as you go, until you think it is perfect. You could make a larger batch, it will sit quite happily for several days in the fridge, ready to dip raw vegetables into when you fancy a snack.
Prep 10mins Servs 4
Toast the cumin seeds in a dry frying pan over a medium heat, shaking the pan almost constantly, until they start to darken and smell amazing (less than a minute).
While still hot, crush the seeds using a pestle and mortar, or a spice grinder.
Break the bread into chunks and whiz in a food processor to crumbs.
Add the beetroot, most of the garlic, 1 tbsp tahini, a good pinch of the cumin, half the lemon juice, a sprinkling of salt and a good grinding of pepper.
Blend to a thick paste.
Taste the hummus; you should be able to detect every flavour.
If not, add a little more of whatever is lacking and blend again.
Keep tasting and adjusting until you are happy.
Serve with flatbread and/or vegetables for dipping.
- 1 tbsp cumin seeds
- 25g crustless, stale bread
- 200g cooked beetroot
- 1 large garlic clove, peeled and crushed
- About 1 tbsp tahini (sesame seed paste)
- Juice of 1 lemon
- Salt and black pepper
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