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Ingredients
Method
- 1 tsp cumin seeds
- 250g cooked beetroot, quartered
- 400g tin of chickpeas, drained
- 1 garlic clove
- 1 tsp ground coriander
- 1⁄2 tsp sea salt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Black pepper
- Gently toast the cumin seeds in a dry pan for a couple of minutes. Add these to your food processor, along with all the other ingredients, and blitz until smooth. Season to taste, then serve on sourdough toast, or as the basis for a salad, sandwich, kebab, or whatever you fancy.
10 mins
8 serving
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