Homemade creamy beetroot hummus flavoured with garlic, cumin and chopped pistachios.
400g tin Chickpeas, drained and rinsed
250g Cooked Beetroot
2 Garlic Cloves, chopped
1 Lemon, juiced
3 tbsp/45ml Extra Virgin Olive Oil
1 tsp Ground Cumin
½ tsp Salt
1 tbsp Chopped Pistachios/Seeds Extra Virgin Olive Oil
Place all of the ingredients into a food processor and pulse until smooth.
Place into a bowl and top with an extra drizzle of olive oil and chopped pistachios/seeds.
Serve alongside toasted flatbreads and fresh vegetables such as radish, carrots and cucumber.