Beetroot Hummus

Serves: 4

Prep: 10 mins

Cook: 60-90 mins or 0 mins if you already have leftover beetroot

Ingredients:

• 250g cooked beetroot

• 1 tsp cumin seeds

• 400g tin chickpeas

• 1 garlic clove, crushed

• 1 tsp ground coriander

• 2 tbsp olive oil

• 2tbsp lemon juice

• Salt and pepper

• 50g walnuts (optional)

Method:

1. This recipe is a great way to use up leftover cooked beetroot. If you don’t have any leftover, put 260g unpeeled beetroot on a baking tray in the oven for 60- 90mins at 180C/160C fan/gas mark 4. Wait for them to cool down and the skins should rub off with your fingers.

2. Toast the cumin seeds in a dry pan on a low heat for 2 mins to bring the flavour out.

3. Add the seeds and all the other ingredients to a food processor and blitz until smooth.

4. You can also add walnuts to give this dip more flavour. Add them to the food processor too.

5. Enjoy with some lovely sourdough toast, radish, cucumber, carrot and pepper sticks. Or add to a sandwich or wrap for a big hit of flavour.