Vegan coriander hummus and beetroot blinis




400g tinned chickpeas, drained into a bowl to save the aquafaba (chickpea water)

4 tbsp aquafaba

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp tahini

1 small clove garlic, crushed

A small handful of fresh coriander

A good pinch of ground cumin

A good pinch of ground coriander

Salt and pepper to taste


120g self-raising flour

200ml almond milk

2 tbsp of olive oil

1 tbsp agave nectar

A good grinding of salt and pepper


2 pre-cooked beetroot (plain or pickled) halved and sliced

Fresh coriander to garnish


1. Whizz up 300g of chickpeas with the other hummus ingredients in a food processor or blender until smooth, then season with salt and pepper. Set aside the rest of the chickpeas for decoration.

2. Rub your frying pan with a little oil and heat on a medium to high heat until the pan is hot.

3. In a large bowl, sift the flour and season with salt and pepper.

4. In a jug, mix together the milk, oil and agave nectar.

5. Make a well in the centre of the flour, pour in the milk mixture and whisk until you have a smooth batter.

6. Carefully drop a few teaspoonfuls of batter into the hot pan, leaving room between each blini. Let them cook for 2-3 minutes until the surface bubbles. Turn the blinis and cook for a couple of minutes on the other side.

7. Pop the cooked blinis on a plate covered with kitchen paper and keep cooking the blinis in batches until you’ve used all the batter.

8. Now it’s time to layer up the blinis. Each little pancake is given a generous dollop of hummus, topped with a few chickpeas, a slice of beetroot and a sprig of fresh coriander.

9. Serve as a canape with drinks or with a light green salad as a starter.

10. Enjoy!

TIP: Make the hummus the day before. The pancakes are quick to make, so for minimal effort on the day you’ll have something stunning to share with your guests that takes minutes to make.

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