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Briony's Beetroot Hummus Dip
Ingredients:
- 300g cooked beetroot
- 400g tin chickpeas, drained & rinsed
- 3 tbsp olive oil
- 3 tsp ground coriander 1 tbsp lemon juice
- 1 garlic clove
- 1 sprig mint
- 1 tbsp crème fraîche Salt & pepper to taste
Method:
1. Place all ingredients in a blender and blitz until smooth (alternatively, place in a bowl and use a stick blender).
2. Serve with crusty bread, crisps or crudités.
