Makes 1 large batch to share


1 x 400g tin of chickpeas, drained rinsed and dried
250 cooked beetroot
2 garlic cloves, peeled and diced
2 tbsp tahini
The juice of 1 lemon
2 tbsp extra virgin olive oil
A pinch of salt
1 tsp ground cumin


This recipe is super simple. Just pop all the ingredients into a food processor and combine until smooth. Taste the hummus and add more salt and pepper if needed. You can store the it in a sealed container in the fridge for up to a week.