- 1tbsp coriander seeds
- 400g tin chickpeas, drained and rinsed
- 300g Grower's Selection British Cooked Beetroot, chopped
- 1 clove garlic, crushed
- 2tbsp tahini
- Juice of ½ lemon
- 10g parsley, roughly chopped
In a small frying pan, toast the coriander seeds over a medium heat until fragrant and starting to pop. Take off the heat and leave to cool.
Put the chickpeas into a food processor and pulse until chopped.
Add the beetroot, garlic and tahini to the food processor and blitz until smooth.
Stir in the lemon juice and parsley. Season with ground black pepper.
Spoon into a serving bowl and sprinkle over the toasted coriander seeds.