One-pan seafood roast with smoky garlic butter
Give the Sunday roast a new look with hasselback potatoes and smoky, charred seafood, all cooked in one pan. Serve with bread for mopping up the buttery juices
Beetroot hummus party platter
- Preparation and cooking time
- Prep:
- Easy
- Serves 8
Skip to ingredients
- 2 x 400g can chickpeasdrained
- 2 x 300g pack cooked beetrootdrained
- 2 small garlic cloves
- 2 tbsp tahini
- 100ml extra virgin olive oilplus a drizzle to serve
- good squeeze of lemon juice
- 2 tbsp toasted hazelnutsroughly chopped
- 2 tbsp pumpkin seedsroughly chopped
- 2 tsp nigella seeds
- 1 tsp sumac(optional)
- pinch of chilli flakes(optional)
To serve (optional)
- crunchy summer vegcut into batons (we used fennel, sugar snap peas, baby heritage carrots & radishes)
- breadtoasted and cut into fingers for dipping
- mini mozzarella balls
- olives
- prosciutto-wrapped breadsticks
Nutrition: Per serving
- kcal312
- fat22g
- saturates3g
- carbs17g
- sugars7g
- fibre6g
- protein9g
- salt0.2g
Method
step 1
Set about 2 tbsp chickpeas aside. Tip the rest of the chickpeas, the beetroot, garlic, tahini, oil and lemon juice into a food processor with a good pinch of salt. Blend until smooth, then check the seasoning, adding a little more salt or lemon if it needs it. Chill the hummus until you’re ready to serve (it will keep for up to two days).
step 2
Transfer the hummus to a wide, shallow bowl or spread over a platter. Drizzle with some oil, scatter with the reserved chickpeas, hazelnuts, seeds, sumac and chilli (if using). Arrange the crunchy veg and other accompaniments around the platter and let everyone dig in.
