ROASTED BEETROOT HUMMUS

Scrumptiously simple.

Ingredients

1 roasted beetroot, cut into eighths

1 large clove of garlic

1 can of chickpeas, drained

2 tbsp of tahini

2 tbsp extra-virgin olive oil

Juice of half a lemon

1 tsp roasted cumin seeds

1 tsp ground coriander

1/2 tsp ground fennel

Salt and pepper to taste

Method

1- Add the beetroot to the blender, and blitz for a few seconds to break it up

2- Throw in the garlic, chickpeas, 1 tbsp of the oil and blend until chickpeas breakdown

3- Add the remaining ingredients, and continue to blitz until a smooth paste forms – be sure to scrape down the sides of your blender as you go

This is a great dip/spread/condiment that you can snack on, or add to sandwiches, wraps or dollop onto roasted crunchy vegetables or grilled meats.