This vibrant hummus goes perfectly with my edamame falafels and makes for a really colourful meal.
400g tin chickpeas
4 cooked baby beetroots
2 tablespoons tahini
2 tablespoons lemon juice (or juice of 1 lemon with grated zest)
2 tablespoons or 30ml extra virgin olive oil
Add the drained, rinsed chickpeas to a food processor with all the other hummus ingredients. Add a little water if necessary to make a soft textured hummus.