HOUMOUS TWO WAYS

Start by draining a 400g can of chickpeas over a bowl.

Split the chickpeas in half, using two bowls.

For the CORIANDER HOUMOUS (Make this one first)

Add 2tsp of the reserved liquid, 1tsp chopped garlic, 1tbsp tahini, 1tsp lemon juice and 1tsp olive oil. Sprinkle in 1tsp ground cumin.

Place into the food processor and whizz to combine. 

Add a large handful of fresh coriander, leaves and stalks.

Whizz again until at required texture.

Place in a bowl and wipe out the bowl of the food processor, although you don't need to wash it.

 

For the BEETROOT HOUMOUS   

 

Add 1tbsp of the reserved liquid, 1tbsp tahini and 1tbsp olive oil to the second bowl of chickpeas.

Place in the food processor and whizz to combine.

Add 85g of cooked beetroot from a jar (dry off any extra vinegar).

Whizz again, keeping it a little grainy to give it the right texture.

Serve together for maximum effect.