- Roughly chop the beetroot.
- Place the beetroot and chickpeas in the food processor with the garlic, lemon juice and olive oil.
- Blitz until smooth and season to taste.
- Toast the pitta bread for 5 minutes or until just golden. Cut into wedges.
- Divide the black olives and pitta bread on to 6 plates.
- To serve: place a generous helping of hummus on the decorated plate and top with a dusting of freshly ground black pepper and chopped basil.
Recipe: Beetroot hummus
Whether you’re feeding mid-match munchies or making a picnic escape from the big match(es), these colourful dips will fill your summer with flavour
- PRE 15 minutes
- COOK 5 minutes
- SERVES 10
©2024 The Jewish Chronicle