Bright, creamy and naturally vibrant, this beetroot hummus is as delicious as it is colourful. Creamy chickpeas, earthy beetroot, zesty lemon and nutty tahini come together to create a simple, nourishing dip that’s perfect with crisp, crunchy vegetables. Ingredients 1 can chickpeas, drained and rinsed 1 small pre-cooked beetroot, peeled 1 garlic clove 1–2 tablespoons tahini Juice of ½ lemon A splash of water, if needed Raw vegetables, to serve Method Add the chickpeas, beetroot, garlic, tahini and lemon juice to a food processor or blender. Blend until smooth and creamy, stopping to scrape down the sides as needed. If the hummus is too thick, add a small splash of water and blend again until you reach your preferred consistency. Taste and adjust with a little more lemon juice or tahini, if desired. Spoon into a serving bowl and enjoy with bread or raw vegetables such as cucumber, carrot and pepper sticks. Tip: For an extra-smooth and creamy hummus, gently peel the skins from the c...