Beetroot Hummus

Serves: 4

PREP: 10 minutes

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1tsp cumin seeds

300g cooked beetroot, drained

400g tin chickpeas, drained

1 garlic clove, peeled and roughly chopped

1 tsp ground coriander

2tsp of dill, leaves picked

2 tbsp extra virgin olive oil

2 tbsp lemon juice

Sea salt

Black pepper

Firstly, toast the cumin seeds. Place them in a large frying pan on a medium heat, stirring occasionally until their aromas are released and they start to crackle. Remove from the heat and leave to cool.
Place the beetroot, chickpeas, garlic, ground coriander, half the cumin seeds, dill, olive oil and lemon juice to a food processor and blend until smooth, scraping down the sides as you go.
Add some salt and pepper, whizz again and then check the seasoning, adding a little more salt, pepper or lemon juice if needed.
Serve the hummus with, with the rest of the toasted cumin seeds sprinkled on top, with crudités or enjoy it with toast.
The hummus will keep in the fridge for up to 3 days.