Beetroot Humus

This skinny beetroot humus is a great way of using fresh seasonal beetroot. It is creamy, healthy and has a great pink hue. Perfect with a splash of Greek yogurt, mint leaves and wholemeal pita bread. You can easily make this recipe vegan and enjoy it with fresh veggies and toasted bread.

Serves: 3 - 5 as a starter or dip

Prepare: 15 minutes

Cook: 45 minutes

Ingredients:

• 250g raw beetroot, leaves trimmed to 1 inch, but root left whole
• ½ red chilli, halved and deseeded
• 1 tbsp extra virgin olive oil, plus extra to drizzle
• 1 can cooked chickpeas
• juice of 1 lemon
• 1 tbsp ground cumin

Serve it with:

• Greek yogurt, wholemeal pita bread and mint leaves

or

• Fresh veggies at your choice

1. Cook the beetroot in a large pan of boiling water with the lid on for 30-40 min until tender. When they're done, a skewer or fork should go all the way in easily. Drain, then set aside to cool.

2. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz in a blender the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt, black pepper and chilli flakes. Add the olive oil and blend for a little more.

3. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some wholemeal pita bread.

Tip: You can keep this sauce up to three days in the fridge or in the freezer for up to a month.