BUCKWHEAT BLINIS WITH BEETROOT HUMMUS

Serves 6-8

INGREDIENTS

For the beetroot hummus: 3 beetroots, peeled • 1 tbsp olive oil • 1 tsp salt • 400g tin of chickpeas, drained • 3 tbsp tahini • 1 tsp ground cumin • ¼ tsp ground cayenne 100ml olive oil • 3 tbsp chopped fresh coriander For the blinis: 1 large egg • 80ml milk (dairy or non-dairy)• pinch of salt • 120g spelt flour • splash of olive oil For the topping: 1 tsp sesame seeds, toasted • pack of cress, chopped • juice of ½ lemon

METHOD

1. Preheat the oven to 180°C. Now, cut the beetroot into quarters and rub with the olive oil and salt. Roast for 40 mins, until they smell nice and... beety.

2. Put the cooked beetroot in a food processor, then add the rest of the hummus ingredients and blend until you have a millennial pink mixture.

3. To make the blinis, whisk the egg and milk together with a pinch of salt, then sift in the flour. Heat a pan to a high heat with a splash of olive oil. Fry 1 tbsp of the mixture for 1 min each side, repeat until you’ve used it all up.

4. Once the blinis have cooled, top with the hummus, sesame seeds, cress and drizzle with lemon juice. Eat one now, you deserve it.