Instructions

1. 1

   Drain and rinse the chickpeas under cold water. Roughly dice the cooked beetroot.

2. 2

   Put the chickpeas, beetroot, tahini, garlic, lemon juice and cumin into a blender.

3. 3

   Blend until smooth, slowly streaming in the olive oil until you have a silky, vivid pink cream.

4. 4

   Season with salt and stir in a little cold water if needed to loosen the hummus to a softer texture.