No-Garlic Hummus

Cook Time:

40 minutes for the Beetroot Hummus version

Serves:

4 - 5 people

No-Garlic Hummus

Traditional Hummus-
1 tin of pre-shelled chickpeas
Juice from 2 limes (or 1 lemon)
1/3 teaspoon of powdered fenugreek
1 teaspoon powdered cumin (2 teaspoons of cumin seeds heated then ground to powder)
1 teaspoon sweet paprika
1 Thai dried red chilli (optional)
A pinch of sea salt
126 g tahini paste
9 dessert spoons water
126 g extra virgin olive oil

Beetroot Hummus-
2 tins of pre-shelled chickpeas
Juice from 1 lemon
1 teaspoon of powdered fenugreek
2 teaspoons powdered cumin (4 teaspoons of cumin seeds heated then ground to powder)
1 teaspoon of sea salt
126 g tahini paste
126 g extra virgin olive oil
15 g beetroot (peeled and roasted in the oven at 200 degrees C for 40 minutes) roughly chopped
6 dessert spoons grated fresh horseradish (or 2 dessert spoons of horseradish cream)

Drain and rinse the chickpeas in a colander. If you have bought chickpeas with shell you will need to peel them before continuing, takes a while and is fiddly so I would recommend buying pre-shelled ones. Pour the chickpeas into a blender then add the remaining ingredients. Blend until you have a smooth paste, you may need to stop and shake the blender a few times to do this and I would recommend a low speed to get this done quickly. Once done pour into a serving bowl and serve with toasted, quartered (gluten free) pitta bread.