Melt the butter in a frying pan until foaming and nutty in aroma, about 3 mins. Add the chopped hazelnuts and sage leaves to the browned butter and toast for 1-2 mins until the sage leaves are crisp. Spoon a pot of hummus into a serving bowl. Scatter over the beetroot, then pour over the brown butter, nuts and sage leaves.
Sizzled brown butter, beetroot & sage hummus recipe
