Beet Hummus

Ingredients

• 200 g (7 oz) Cooked beets, roasted or boiled, peeled and roughly chopped
• 400 g (14 oz) Cooked chickpeas, drained and rinsed
• 3 tbsp Tahini
• 3 tbsp Lemon juice
• 1 Garlic clove, roughly chopped
• ½ tsp Ground cumin
• ½ tsp Fine salt
• 2 tbsp Olive oil, plus extra to serve
• 3 tbsp Cold water, as needed
• Sesame seeds or dill, to serve

You’ll need: Food processor

Method

1. 1

   Blend the base. Put the beets, tahini, lemon juice, garlic, cumin and salt in a food processor and blend for a minute, scraping down the sides once, until mostly smooth.

2. 2

   Add the chickpeas. Add the chickpeas and olive oil and blend for 2 to 3 minutes, adding the cold water a spoonful at a time, until very smooth and creamy.

3. 3

   Taste. Taste and add more salt or lemon juice if the sweetness of the beets needs balancing.

4. 4

   Serve. Spoon into a shallow bowl, swirl the top with the back of a spoon, drizzle with olive oil and finish with sesame seeds or dill. Serve with warm flatbread or raw vegetables.