Beetroot hummus

Ingredients

• 4 tbsp olive oil
• 1 tin chick peas
• 2 tablespoons tahini
• 2 cloves garlic
• Large sprinkle toasted cumin seeds
• 4 small cooked beetroot. You can replace with almost anything! My favourite is half a block feta and 4 dates, roughly chopped.
• Salt and pepper to taste.

Directions

• Put everything in a food processor.
• Blitz it, adding water to get the looseness you want.
• Serve with sumac and cumin sprinkled on top.

I love hummus. This beetroot hummus is a nice twist. If you are motivated to make it extra creamy, you can peel the chick peas. To do this either pinch each check pea one by one, or, to speed things up just put them in a bowl with water and rub the chick peas together. The second method won’t get all the skins, but it only takes a few minutes. The hummus also tastes better after sitting overnight in the fridge.