Blackberry & Beetroot Houmous

Makes 450g (1lb)

It’s so quick and easy to make houmous and this recipe with blackberries is delicious and packed with antioxidants, which are great for skin health.

• 2 garlic cloves, roughly chopped • 2 tbsp olive oil

• 400g (14oz) can chickpeas, drained • 75g (2.6oz) cooked beetroot (not in vinegar), roughly chopped

• 100g (3.5oz) blackberries

• 3 tbsp tahini

• 2 tsp lemon juice

• Handful roughly chopped parsley • Crackers, celery, peppers, cucumber sticks to serve

1 Heat the oil in a pan, add the garlic and cook for around 30 seconds just to soften the garlic. Remove from the heat.

2 Place the chickpeas in a blender or food processor and blitz to a coarse paste.

Add the oil and garlic, beetroot and blackberries and blend again until smooth. Stir in the tahini, lemon juice, parsley and season to taste with salt and pepper. Serve with the vegetables and crackers.