Homemade Dips

Beetroot Hummus

• 200g beetroot, boiled until tender

• 400g can chickpeas, drained and rinsed

• 2 cloves garlic, crushed

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 Tbsp lemon juice

• 1 Tbsp olive oil

• salt to taste

Roast Capsicum and Sundried Tomato Dip

• 400g can cannellini beans

• 1 capsicum, roasted

• 1/4 cup sundried tomatoes

• 1 clove garlic, crushed

• 1/2 tsp ground cumin

• 1 Tbsp water

Add ingredients to a blender and mix until smooth. Add a dash more water if needed.