Beetroot Hummus With Homemade Lentil Crisps And Fresh Celery

Before we take a single bite, we eat first with our eyes. This naturally vibrant and deliciously simple appetiser is the perfect go-to for a nutrition boosting snack or to enjoy in good company. Savour the natural earthy flavour of beetroot paired with creamy cashews and enlivened with classic tahini and a zesty spritz of apple cider vinegar. Our homemade lentil crisps are an impressive yet deceptively easy accompaniment; and a side serving of crisp celery sticks adds garden-fresh crunch.

Ingredients:

Hummus

• 160 g raw whole beetroot
• 24 g toasted cashew nuts
• ½ tbsp tahini paste
• 1 tsp apple vinegar or rice vinegar

Lentil crisps

• 250 g lentil flour
• 1 ltr cold water
• 1 tsp salt
• 2 tsp black sesame

Recommended portion

• 40 g hummus
• 10 g lentil crisps
• 30 g celery sticks

Preparation:

Hummus

• Pre-soak the cashews in cold water for 24 hours
• Preheat the oven to 160ºC
• Thoroughly wash the beetroot
• Drain the cashews
• Roast the whole beetroot with the skin on. Cook in the oven for 45 minutes or until easily pierced with a skewer, then set aside to cool
• Once cooled, peel the beetroot. Combine the cooked beetroot, soaked cashew nuts, salt, tahini paste and apple vinegar in a food processor or blender, and mix into a smooth paste

Lentil crisps

• Preheat the oven to 170ºC
• Combine the lentil flour, water and salt in a large mixing bowl to form a dough
• Place the ball of dough on a large piece of parchment paper
• Cover with a second piece of parchment paper and press gently, using a spatula, to create a thin layer (approx. 0.5mm)
• Cook for 7 minutes or until crisp
• Leave to cool then break it in pieces suitable for dipping into the hummus