3 delicious skinny dips

3. Beetroot houmous

Prep: 5 mins

Cook: 40 mins

Chickpeas contain plenty of fibre, which can prevent fluctuations in blood-sugar levels, keeping your energy stable throughout the day. Short on time? Using pre-cooked beetroot reduces the cooking time on this dish to 5 minutes. Serves 8.

Ingredients

500g raw beetroot, leaves trimmed

2 x 400g tins chickpeas, drained and rinsed

Juice of 2 lemons

1tbsp ground cumin

4tbsp olive oil

1tbsp Greek yoghurt

1tsp cumin seeds

Salt and freshly ground black pepper

Cook the beetroot in a large pan of boiling water with the lid on for 30-40

minutes until tender. When done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.

Peel the beetroot and discard the roots (wear rubber gloves to prevent

your hands from staining).

Roughly chop the flesh and then place into a food processor along with

the chickpeas, lemon juice, and olive oil and whizz together until a coarse

paste has formed.

Season to taste with salt and pepper.

Transfer to a serving bowl and then swirl through the Greek yoghurt.

Lightly toast the cumin seeds in a dry frying pan for about 30 seconds and then sprinkle over the top of the houmous.

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