Beetroot hummus

Beautifully deep-pink beetroot hummus with chickpeas, tahini and lemon. Festive colour, earthy flavour, perfect with crispbread for Easter.

• 240 g cooked chickpeas (1 tin)
• 200 g cooked beetroot
• 3 tbsp tahini
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 garlic clove
• 0.5 tsp ground cumin
• Salt and black pepper
• Olive oil and sesame seeds to garnish

Method

1. 1
   Place chickpeas, beetroot, tahini, olive oil, lemon juice, garlic and cumin in a food processor.
2. 2
   Blend on high for 2–3 minutes until completely smooth. Add 2–3 tbsp water if needed to reach the desired consistency.
3. 3
   Season with salt, black pepper and extra lemon juice.
4. 4
   Transfer to a bowl. Make a well in the centre and drizzle in olive oil. Scatter sesame seeds on top.
5. 5
   Serve with crispbread, pitta bread or raw vegetables.