Chickpea and Beetroot Hummous

Name: Chickpea and Beetroot Hummous
Prep time: 5 min
Total time: 5 min
Yield: 8-10 serving(s)
Ingredients: 1 (410 g) can chickpeas; 1 (410 g) can beetroots (non-vinegared); 1 garlic clove, crushed; 2 tablespoons lemon juice; 2 tablespoons fresh coriander; 1 teaspoon cumin; 2 tablespoons olive oil; water, as required; 1 pinch salt; 1 pinch pepper

Submitted by Froozely

"The perfect dip! Very easy to make and very tasty. I used a basic recipe food on BBC Good Food and gave it a tweak. Also great as a spread. Reduced the amount of oil to make it healthier."

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Ready In:: 5mins
Ingredients:: 10
Serves:: 8-10

ingredients

1 (410 g) can chickpeas
1 (410 g) can beetroots (non-vinegared)
1 garlic clove, crushed
2 tablespoons lemon juice
2 tablespoons fresh coriander
1 teaspoon cumin
2 tablespoons olive oil
water, as required
1 pinch salt
1 pinch pepper

directions

Drain cans of chickpeas and beetroot.
Place in a food processor with the garlic, lemon juice, coriander, cumin and olive oil. Blitz until roughly blended.
Add water to make it into a smooth paste.
Serve with breads and veg sticks as a dip, or use as a spread in sandwiches and wraps.