A super-quick and easy-peasy recipe! This spiced, lemony beetroot hummus is heavenly with fresh pitta or veggie sticks!

 INGREDIENTS

  • 400 g can chickpeas, drained and rinsed
  • 2 tbsp tahini
  • 1 clove garlic, crushed
  • Juice of 1 lemon
  • 1 beetroot, roughly chopped
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper

To serve:

  • 1/4 cup Greek yogurt
  • 1/4 cup chopped walnuts
  • Extra virgin olive oil for drizzling
  • Flat bread & veggie sticks

METHOD

  1. Place the chickpeas, tahini, garlic, lemon juice, beetroot, cumin, coriander, olive oil, salt and pepper in a food processor and process until smooth.
  2. Place in a serving bowl and top with the yogurt and chopped walnuts.
  3. Drizzle with oil to serve.