Beetroot Hummus

The Recipe

The Ingredients

• 3 small or 2 medium roasted beets
• (1) can chickpeas, with skins removed
• 2 cloves of garlic, chopped
• juice of 1/2 lemon
• 1 tsp ground cumin
• 1/2 tsp fine grain salt
• 1 tbsp tahini
• 1/4 cup olive oil
• parsley for garnish
• olive oil for garnish

The Method

For The Beetroot:

• ROASTED BEETS:
  • Pre-heat oven to 220 degrees/Gas Mark 7
  • Remove greens from fresh beetroots and rinse each beetroot with water
  • Wrap in tin foil and roast for 45mins-1 hour
  • Remove from oven and allow to cool, then peel.

• THE HUMMUS:
  • If you want perfectly smooth hummus then you must remove the outer skin from the chic peas, this will take a little more time but the result is great!
  • Add the roasted beetroots to the  food processor and blitz until finely chopped.
  • Once the beetroots are well chopped, add the chickpeas, garlic, lemon juice, cumin, salt, and tahini to the food processor and blend until well combined.
  • Last, add the olive oil to the food processor and blend until hummus is perfectly smooth
  • Spoon hummus into a serving dish, drizzle with a bit of olive oil and top off with fresh or parsley – delicious!