Name: Beetroot hummus
Total time: 10 min
Yield: Serves 4 as a side
Ingredients: 150g cooked beetroots (use vac-packed rather than ones in vinegar); 400g tin chickpeas, drained and rinsed; 1 clove garlic; 3 tbsp tahini; 3 tbsp extra-virgin olive oil, plus extra to serve; 1½ lemon, juiced; to serve (optional) flatbreads and crackers

150g cooked beetroots (use vac-packed rather than ones in vinegar)
400g tin chickpeas
drained and rinsed
1 clove garlic
3 tbsp tahini
3 tbsp extra-virgin olive oil
plus extra to serve
1½ lemon
juiced
to serve (optional) flatbreads and crackers

Method

step 1
Drain the cooked beetroot really well and put in a food processor or blender with the chickpeas, garlic, tahini, olive oil and lots of seasoning. Whizz until completely smooth, then taste for seasoning (add more if needed) and stir in the lemon juice.
step 2
Scrape into a serving bowl and drizzle over a little more olive oil. Serve with flatbreads and crackers for dipping, if you like.