Beetroot Hummus

| Make hummus more vibrant and more nutritious by adding in beetroot.|beetroot| 1 tsp cumin seeds 250g cooked beetroot drained and quartered 400g tin chickpeas drained and rinsed 1 garlic clove peeled 1 tsp ground coriander ½ tsp flaked sea salt and to taste 2 tbsp extra virgin olive oil 2 tbsp fresh lemon juice ground black pepper| Toast the cumin seeds gently in a small dry frying pan for 2 minutes stirring occasionally then remove from the heat. Put the beetroot chickpeas garlic coriander salt and olive oil in a food processor. Add the cumin seeds and lemon juice and season well with freshly ground black pepper. Blitz until smooth. Check the seasoning to taste adding a little more salt pepper or lemon juice if needed and blitz again. Use the hummus as a spread for sandwiches and wraps or as a dip. Keep covered in the fridge for up to 3 days or freeze. |15.00 minutes||BBC Good Food