Love the Colour of this Beetroot Hummus It is easy to make and great served as a dip for veggie sticks, pitta bread or breadsticks or in a veggie sandwich.
400 g/ 14oz can chickpeas (drained)
200 g/ 7oz fresh beetroot
2 tbsp olive oil
2 tbsp tahini
Juice 1/2 lemon
1/2 tsp salt
1 clove garlic (roughly chopped)
Spring onion or fresh dill sprigs to garnish.
Begin by wrapping the raw beetroot bulbs in foil and roasting at 200C/ 400F/ GM6 for 1 1/2 - 2 hours until cooked through
Let the beetroot cool, then slip off the skin and chop roughly
Put the beetroot, chickpeas, tahini, olive oil, lemon juice, garlic, salt and a little pepper into the bowl of your food processor and blend until almost smooth
Taste and add a little more seasoning if required
Serve immediately, garnished with sliced spring onions or fresh dill or cover and refrigerate for up to 5 days.