Lilac-Pink Beetroot and Rega Chickpea Hummus

Colour: lilac / pink
Star ingredient: Rega chickpeas

Ingredients (serves 2–4)

• 1 tin of Rega chickpeas
• 1 medium cooked beetroot
• 1 tablespoon tahini (optional)
• Juice of half a lemon
• 2 tablespoons extra virgin olive oil
• Salt, pepper
• Sesame seeds or feta to garnish

 

Method

1. Blend the drained Rega chickpeas with the chopped beetroot.
2. Add the lemon juice, oil, salt and pepper.
3. Blend until you have a smooth, velvety purée.
4. Serve with a drizzle of oil and sesame seeds.

 

Perfect with warm bread or as a base for spring crostini.