Beetroot houmous is a fantastic way to use fresh beetroot. In this recipe, beets, chickpeas, lemon juice, garlic and salt and pepper combine to create a lovely creamy houmous perfect for smearing onto ciabatta.
- 500g beetroot
- 2 x 400g tins of chickpeas
- Juice of 1 1/2 lemons
- 2 garlic cloves
- Pinch of cumin
- Salt and pepper
Peel and dice the beetroots. Peel the garlic cloves.
Rinse the chickpeas under cold running water in a colander. Put the beetroot, lemon juice and chickpeas into a blender and whiz until smooth and creamy. Add the garlic and whiz again until smooth.
Spoon the houmous into a bowl. Season with cumin, salt and pepper. Taste and add more seasoning, garlic or lemon juice as required.