I'm a big fan of hummus. Shop bought is usually ok, with very few preservatives or additives for the most part. That said, it's almost easier keeping fresh ingredients to hand to make a batch yourself whenever you fancy.
The great thing about homemade hummus is that not only do I find it tastes better than shop bought, you can also add extra ingredients such as turmeric, beet or spinach to change the colour and flavour and add extra benefits.
I've gone for beet blush hummus today. I'm actually cheating a little with The Foraging Fox beet ketchup. Adding a small pickled beetroot or grating some raw beetroot in would work equally well.
1 tin chickpeas - drained (ish) I usually leave a bit of liquid
2 tbsp olive oil
Juice of half a lemon
Clove of garlic
2 tbsp beetroot ketchup (or grate half a raw beet)
1 tsp horseradish (if you want to give it a hot kick)
Pinch of salt
I've topped mine with 1 avocado, juice of half a lime, pinch of salt and sprinkling of pink peppercorns
Add the chickpeas, oil, lemon, garlic, beet, horseradish and salt to a nutribullet or food processor and blend
Spoon onto a slice of sourdough or gluten free bread, layer with avocado and drizzle in fresh lime juice, a pinch of salt and pink peppercorns