Chickpea and Beetroot Hummous

• 1 (410 g) can chickpeas
• 1 (410 g) can beetroots (non-vinegared)
• 1 garlic clove, crushed
• 2 tablespoons lemon juice
• 2 tablespoons fresh coriander
• 1 teaspoon cumin
• 2 tablespoons olive oil
• water, as required
• 1 pinch salt
• 1 pinch pepper

1. Drain cans of chickpeas and beetroot.
2. Place in a food processor with the garlic, lemon juice, coriander, cumin and olive oil.
3. Blitz until roughly blended.
4. Add water to make it into a smooth paste.
5. Serve with breads and veg sticks as a dip, or use as a spread in sandwiches and wraps.

chickpeas, beetroots, garlic, lemon juice, fresh coriander, cumin, olive oil, water, salt, pepper

Taken from www.food.com/recipe/chickpea-and-beetroot-hummous-424215 (may not work)