Beetroot hummus

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

Ingredients

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

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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