Creamy beetroot houmous

Serves 4 Prep 10 mins No Cook 60p a portion 285 kcals, 19g fat, 5g sat. fat, 6g sugar 400g can chickpeas, drained 200g pack cooked beetroot

(not in vinegar), drained 2 tbsp tahini zest 1 lemon, plus juice ½ 1 small garlic clove, roughly

chopped 4 tbsp Greek yogurt 3 tbsp extra virgin olive or

rapeseed oil 1 tbsp pine nuts, toasted vegetable sticks, to serve Tip the chickpeas, cooked beetroot, tahini, lemon zest and juice, garlic, yogurt and 2½ tbsp rapeseed or olive 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.