BEETROOT AND EDAMAME HUMMUS

A quick and easy way to reach your five-a-day. Serve with vegetable crudités such a celery, carrot batons, green beans and cauliflower florets.

TIME: APPROX. 5 MINS

2 packs precooked beetroot

400g tin chickpeas, drained

200g frozen edamame or soybeans, defrosted

250ml quality olive oil

3 tbsp tahini paste

Juice and zest of 1 lime

Sea salt and cracked black pepper

1. Place the beetroot, chickpeas and edamame beans into a food processor and puree. Add the tahini, lime juice and zest, restart the food processor and slowly pour in the oil to achieve a creamy paste. Season to taste and serve drizzled with a little more oil and sea salt. This can be stored for a couple of days in an airtight container in the fridge.