250 g (9 oz/11⁄2 cups) cooked or tinned chickpeas
4 tablespoons tahini
2 tablespoons olive oil, plus more to garnish
2 garlic cloves, peeled
1 teaspoon ground cumin
1 teaspoon ground coriander
1⁄2 teaspoon sea salt
1 tablespoon beetroot powder
juice of 1⁄2 lemon
¼ cup water plus more if needed
Toasted black and white sesame seeds to garnish
Place all ingredients in a high speed blender and blitz until smooth and creamy.
Enjoy immediately or store in a clean, airtight container in the fridge for up to 5 days. I find it tastes best the next day, so if I am making it for a picnic or dinner party I always try to make it the day before.
When ready to serve, transfer to a serving bowl and top with additional oil, and a sprinkling of black and white sesame seeds. Enjoy with fresh pita bread and sliced cucumber, or any other scoopy dippy things that take your fancy.
Nothing beats a lazy afternoon by the fire with wine, friends and a thoughtfully curated grazing board.
- The Baked Almond Feta, Beetroot Hummus and Baba Ganoush that I have shared with Honest to Goodness are three of my favourite things to serve when I have time to cook everything from scratch. With the addition of a wholesome seeded baguette, olives, Tamari Roasted Almonds, Dried Apricots, Choc Drops, berries, cucumber and basil, there is the perfect combination of contrasting flavours and textures.
- When it comes to styling, start with a wooden board. Add bigger bowls of cheeses and dips first. Follow with bread and/or Honest to Goodness Brown Rice Crackers. Add little bowls of pickled things, then fill any gaps with chocolate and more fruit, plus something leafy such as basil or rocket. Finish with serving utensils. Serve and enjoy with good friends, good conversation and good wine.