Ingredients

For the Hummus:

• 1 1/2 cups / 275g beetroot, cooked
• 2 cups / 400 chickpeas, boiled
• 3 cloves garlic
• 1/4 cup walnuts, roughly chopped
• 1/2 teaspoon paprika powder
• 3 tablespoon tahini
• Juice of 1/2 a lemon
• 2 tablespoon water
• 1 tablespoon olive oil
• 2 tablespoon yoghurt
• salt

To serve:

• Olive oil
• Sesame seeds
• Pomegranate kernels
• Walnut halves

Tools

• MultiPro Excel

Method

1. Put all the ingredients in the Kenwood blender jar and blitz to form a paste. If the mixture is a bit too thick, trickle more cold water through the opening in the lid before blitzing again to get a more homogenous smooth paste. The beetroot will puree and lend its beautiful pink colour to the hummus.
2. Spoon the hummus onto the serving plate creating a well in the centre.
3. Drizzle olive oil over the hummus, pour a little extra in the well. Garnish with sesame seeds, pomegranate kernels and half walnut.