Roasted Beetroot Hummus
INGREDIENTS:
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1 large roasted beetroot (or 2 small ones) - you can also buy tinned already roasted beetroots.
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1 can chickpeas (drained and rinsed)
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Zest and juice from 1 lemon
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1 healthy pinch of salt
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cracked black pepper (to preference)
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2 cloves garlic, minced
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2 heaped tbsp tahini
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2 tbsp olive oil
DIRECTIONS:
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Preheat oven at 190 degrees (C) fan-force. Begin roasting your beetroot: cut the head and tail, cover in olive oil and wrap in foil. Roast for 45 minutes - an hour. Once done roasting let it cool in the fridge.
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Once cooled, peel and quarter the beetroot. Add the chopped beats to a food processor and process until only small chunks are left.
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Next add the remaining ingredients, except the oil and process until smooth.
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Add the olive oil as hummus is mixing if possible if not add it little by little until you get a desired consistency.
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Taste and adjust seasoning (adjust salt, pepper or lemon levels).Will keep in the fridge for a week!