
Roasted Beetroot Hummus
INGREDIENTS:
-
1 large roasted beetroot (or 2 small ones) - you can also buy tinned already roasted beetroots.
-
1 can chickpeas (drained and rinsed)
-
Zest and juice from 1 lemon
-
1 healthy pinch of salt
-
cracked black pepper (to preference)
-
2 cloves garlic, minced
-
2 heaped tbsp tahini
-
2 tbsp olive oil

DIRECTIONS:
-
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.
-
Once cooled, peel and quarter the beetroot. Add the chopped beats to a food processor and process until only small chunks are left.
-
Next add the remaining ingredients, except the oil and process until smooth.
-
Add the olive oil as hummus is mixing if possible if not add it little by little until you get a desired consistency.
-
Taste and adjust seasoning (adjust salt, pepper or lemon levels).Will keep in the fridge for a week!