Roasted Beetroot Houmous Recipe

Serves 4

1 Point® per serving

Ingredients

200g chickpeas
125g beetroot
1 garlic clove, crushed
1 ¼ tbsp tahini
1 tbsp fresh lemon juice
½ tbsp extra virgin olive oil
¼ tsp ground cumin
Variety of vegetable crudités

Method

Step 1: Preheat the oven to 200°C, fan 180°C, gas mark 6.
Step 2: Trim and wash the beetroot then wrap in kitchen foil. Roast for 45 minutes, or until tender.
Step 3: Remove the beetroot from the foil and leave to cool slightly before peeling and roughly chopping. Transfer to the mini chopper.
Step 4: Drain and rinse the chickpeas. Add to the mini chopper with the lemon juice, tahini, garlic clove and ground cumin. Blitz until almost smooth and season to taste

Serve with a selection of zero hero vegetable crudités.