Earthy and sweet beetroot hummus served with an aromatic cashew nut dukkah and crusty fresh bread. This hummus is great for entertaining, not just for the taste but also its vibrant colour!

Kenwood have been kind enough to let me try out their new kMix range over the last few weeks. The rich black kMix blender looks gorgeous on my bench top and the power of it made blitzing so easy, now to work out how I can keep it!

BEETROOT HUMMUS WITH CASHEW NUT DUKKAH

INGREDIENTS

HUMMUS 
350g tinned chickpeas, drained
250g beetroot, cooked
1 1/2 tablespoons of olive oil
2 cloves of garlic, minced
2 tablespoons lemon juice
1/2 teaspoon cumin seeds
Pinch of salt & pepper

DUKKAH
35 grams roasted cashew nuts
1 tablespoon sesame seeds
2 teaspoons cumin seeds
2 teaspoons fennel seeds
1/4 teaspoon chilli flakes (optional)
Salt and pepper

Fresh parsley to serve

METHOD

Boil beetroot in a large pot of boiling water until softened, this will take around 40 minutes. Drain and chop into 2cm chunks.

In your kMix blender, combine all hummus ingredients and blend until smooth.

For the dukkah, place the sesame, cumin and fennel seeds in a fry pan (with no oil) and fry over medium heat until sesame seeds become golden and mix becomes aromatic. This should only take a few minutes.

In a bowl, combine the toasted seeds, chopped cashew nuts, chilli flakes and salt and pepper.

Serve hummus in a large bowl, drizzle with good quality olive oil and finish with cashew nut dukkah and fresh parsley.

Thanks to Kenwood for letting me have a play with their beautiful kMix blender over the last few weeks!

Thanks to Kenwood, I have a $100 prezzy card to give away - which can be spent anywhere you want! Hop on to my facebook feed, find my beetroot hummus post, like it and comment what your favorite dip is. I will draw the winner on Saturday the 31st of May 2017.