Creamy beetroot hummus

• can chickpeas↗400g g

  drained

• pack cooked beetroot↗200g g

  (not in vinegar), drained

• tahini↗2 tbsp tbsp
• lemon↗zest 1

  zest 1, plus juice 1/2

• small garlic clove↗1

  roughly chopped

• Greek yogurt↗4 tbsp tbsp
• extra virgin olive or rapeseed oil3 tbsp tbsp
• pine nuts↗1 tbsp tbsp

  toasted (optional)

• vegetable

  sticks, to serve

Step-by-step instructions

1. 1

   Tip the chickpeas, beetroot, tahini, lemon zest and juice, garlic, yogurt and 21/2 tbsp oil into a food processor. Season well, and blend, scraping down the sides after 30 secs or so, then blend again until smooth. Transfer to a pot or jar with a lid, drizzle with the remaining oil and scatter over the pine nuts. Serve with crunchy vegetable sticks.