Blackberry and Beetroot Humus

  • Makes 450
  • Prep time 10 minutes
Tip

Store in the fridge for up to 5 days. If you haven’t any olive oil try rapeseed.

Don’t have a food processor; simply mash all the ingredients in step 2 together – get your work out at the same time!

Get a berry & beetroot burst

Its so quick and easy to make humus and this recipe with the blackberries is delicious.

Ingredients
2 garlic cloves, roughly chopped
2 tbsp olive oil
400g can chick peas, drained
75g cooked beetroot (not in vinegar), roughly chopped
100g blackberries
3 tbsp tahini
2 tsp lemon juice
handful roughly chopped parsley
crackers, celery, peppers, cucumber sticks to serve
Method

  1. Heat the oil in pan, add the garlic and cook for around 30 seconds just to soften the garlic. Remove from the heat.

  2. Place the chickpeas in a blender or food processor and blitz to a coarse paste. Add the oil and garlic, beetroot, and blackberries and blend again until smooth. Stir in the tahini, lemon juice, parsley and season to taste with salt and pepper. Serve with the vegetables and crackers.