Juice of 2 lemons
1 garlic clove, crushed
4tbsp light tahini paste
4tbsp olive oil
1 bunch watercress
80g packet olive oil crostini
290g jar beetroot relish (we like Tesco Finest and Duchy Originals)
1 Put the 2 cans of drained chick peas into a processor with the juice of 2 lemons, garlic, tahini paste and olive oil. Whizz together to blend.
2 Add 4tbsp cold water, season with salt and ground black pepper and whizz again until smooth. Spoon the hummus into 4 individual ramekin pots. Cover and chill until needed. (This will keep well in the fridge for up to 2 days.)
3 Serve with watercress sprigs, crostini and beetroot relish.
Per serving: 280 cals, 18g fat, (2.5g saturated), 19g carbohydrate