2x 400g tins of chickpeas
2 tbsp tahini (or smooth peanut butter)
2-3 tbsp extra virgin olive oil
1 cooked and peeled beetroot (from fresh or a vacuum packet) chopped into rough chunks
A squeeze of lemon juice
Splash of water
Selection of cherry tomatoes, baby carrots, cucumber sticks and bell pepper slices
1. Empty the chickpeas into a sieve, wash and drain. Place the chickpeas, tahini (or
peanut butter), extra virgin olive oil, beetroot and lemon juice into a food processor.
2. Blitz together until well combined and creamy looking. If the mixture looks too dry add a splash of water and pulse to combine until you reach your desired texture. Smooth or chunky, it’s up to you.
3. Serve the hummus with a selection of brightly coloured vegetables such as cherry
tomatoes, baby carrots, cucumber sticks and bell pepper slices.
4. Any leftovers can be decanted into a small tub and stored in the fridge for 2-3 days but cover the surface of the hummus with oil to prevent mould growth.