zoom Vegan coriander hummus and beetroot blinis

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Tinned Tomatoes vegan coriander hummus and beetroot blinis

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Tinned Tomatoes vegan coriander hummus and beetroot blinis

    'Blinis sound quite fancy, but they’re actually mini pancakes. That may not sound too tempting, but once you start playing about with toppings you end up with something completely delicious that makes a light starter when paired with a dressed green salad or a stylish canape that can be easily picked up and nibbled. They are perfect for Christmas dinner and New Year Eve parties.

    These blinis are topped with homemade coriander hummus, which is super simple to make, a few chickpeas and a slice of beetroot. For an elegant touch, add a sprig of fresh coriander to each little pancake tower.'

    While all Waitrose recipes are tested extensively, we do not test any community or third party recipes, so cannot verify the results or answer queries concerning them.

    Makes: 28

    Ingredients

    HUMMUS

    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

    BLINIS

    120g self-raising flour

    200ml almond milk

    2 tbsp of olive oil

    1 tbsp agave nectar

    A good grinding of salt and pepper

    TOPPINGS

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

    Fresh coriander to garnish

    Method

    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!

    Your recipe note

    Edit your recipe note

    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.

    Comments

    Average user rating

    5 stars

    Glossary