Lemony Beetroot Hummus
by Jack Monroe
Ingredients
150g/5½oz cooked beetroot
400g tin chickpeas, drained and rinsed (alternatively use butter beans)
2 large garlic cloves, chopped
1 tbsp lemon juice (fresh or from a bottle)
pinch of salt
2 tbsp oil
1 tbsp mixed seeds (optional)
"I love the challenge of working out what I am going to make each time as I nevquite know what I'm It makes me be more adventurous in my cooking rather than just buying my favourites"
— Box Scheme customer
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