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Beetroot and coriander hummus

MAKES 450ml (16fl oz)

1 raw beetroot, peeled and cut into chunks

1 × 400g tin of chickpeas, drained and rinsed

2 garlic cloves, crushed

2 tbsp light tahini (sesame seed paste)

3 tbsp extra-virgin olive oil, plus extra if needed

juice of ½–1 lemon, to taste

2 tbsp chopped coriander

sea salt and freshly ground black pepper

1. Place the beetroot chunks, chickpeas, garlic and tahini into a food processor, pour in the olive oil, then pulse until smooth. Add the lemon juice and the chopped coriander then season to taste with salt and pepper. If the hummus is a bit too thick, add a little more olive oil.

2. The hummus will keep in the fridge in a sealed container for three to four days. Use as a dip for raw vegetable sticks or pitta bread, or as a salad dressing.