BEETROOT HOUMOUS

Ingredients

• 2 x 400 g tin of chickpeas
• 3 small cloves of garlic, crushed
• 2 tablespoons tahini paste
• juice of 1 small lemon
• 6 tbsp extra virgin olive oil plus a little to serve
• 1 pickled beetroot, cut into chunks
• small handfull of mint leaves, chopped
• 1tsp ground sea salt
• paprika, to serve

Method

1. Drain chickpeas reserving the liquid
2. Rince the chickpeas under cold water, put a hand full to one side and place the rest into a food processor
3. Add the garlic, tahini, lemon juice, beetroot , 6tbsp of the chickpea liquid and most of the mint (keep a little back for presentation)
4. Turn on the food processor and slowly poor in the oil. (You may need to scrape down the sides during the process, yurn off the processor if you do)
5. Once the mixture is smooth poor into a serving dish
6. Place the reserved chickpeas on top and drizzle with a little olive oil
7. Sprinkle with a little paprika and scatter with the remaining mint
8. Serve with some toasted pitta or vegetable crudite