Ingredients:
Hummus
- 1 tsp cumin seeds
- 250g cooked beetroot, drained, quartered
- 400g tin chickpeas, drained, rinsed
- 1 garlic clove, peeled
- 1 tsp ground coriander
- ½ tsp flaked sea salt to taste
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- Ground black pepper
Method:
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Toast cumin seeds gently in frying pan for 2 minutes
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Stir occasionally, remove from heat
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Put beetroot, chickpeas, garlic, coriander, salt, olive oil in food processor
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Add cumin seeds, lemon juice, season with freshly ground black pepper
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Blitz until smooth
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Check seasoning to taste, add a little more salt, pepper or lemon if needed
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Use hummus as a spread for sandwiches, wraps, dips
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Keep covered in fridge for up to 3 days
Healthy….