CREAMY CASHEW BUTTER HUMMUS WITH ROASTED BEETS
Make this delicious tahini-free hummus with cashew butter. It will keep, covered, in the fridge for 2–3 days. If you’re in a hurry and there’s no time to roast the beetroot, serve it with raw vegetable dippers (peppers, celery, carrot sticks, fennel, cauliflower and broccoli florets).
SERVES 6
PREP 15 MINUTES
COOK 30–40 MINUTES
85g (3oz/scant ½ cup) cashew butter
2 x 400g (14oz) cans (3 cups) chickpeas, rinsed and drained
2 garlic cloves, crushed
1 tsp ground cumin
grated zest and juice of 1 lemon, plus extra juice for drizzling
2 tbsp olive oil, plus extra for drizzling
a pinch of smoked paprika, for dusting
1–2 tbsp mixed seeds, e.g. sesame, sunflower, pumpkin
sea salt
toasted pitta breads, cut into fingers, to serve
ROASTED BEETS
450g (1lb) raw beetroot (beets), peeled and cut into wedges
2 tbsp olive oil
1 tsp black mustard seeds
balsamic vinegar, for drizzling (optional)
sea salt
Preheat the oven to 220°C (200°C fan)/425°F/gas 7.
Toss the beetroot wedges with the oil and mustard seeds in a large bowl. Place them in a roasting pan and sprinkle with a pinch of sea salt. Cook in the preheated oven for 30–40 minutes until tender.
Make the hummus: put the cashew butter, chickpeas, garlic, cumin, lemon zest and juice and olive oil in a food processor. Blitz to a coarse-textured, grainy purée. If it is too thick, thin it with a little water, lemon juice or more olive oil. Season to taste with sea salt.
Spoon the hummus into a bowl and dust with paprika. Drizzle with olive oil and lemon juice and sprinkle the seeds over the top.
Serve the hummus with the roasted beets and fingers of toasted pitta bread.
VARIATIONS