Hummus and Beetroot Dippers

Ingredients

• 1 can chickpeas (drained and rinsed)
• Juice of 1 lemon
• 2 tablespoon tahini
• 2 tbs coconut oil
• 1 tsp cumin seeds
• 1 tsp ground coriander seeds
• 1 tbs water
• 1/2 teaspoon salt
• 1 clove crushed garlic (optional)
• 100g roasted beetroot (peel and dice then wrap in alfoil and roast for 35 mins at 180 degrees)
• Cut up carrot and celery sticks

Method

• In a Thermomix, food processor or blender add all ingredients (except beetroot) and whizz until smooth (TM speed 7, 10 seconds)
• Remove half the mixture and set aside
• Add beetroot to the remaining mixture and whizz until smooth (TM speed 7, 8 seconds)
• Serve in cups with cut up vegetables sticks.

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