The beetroot in this recipe adds a lovely sweet flavour to the Hummus and it also adds a striking colour. Feel free to steam or boil your beetroot or even use some from a can if you are in a rush.
Ingredients
1 fresh beetroot, peeled and diced
425 g can of chickpeas, drained
2-3 tablespoons of lemon juice
2 clove of garlic, crushed
¼ cup of tahini
salt
drizzle of olive oil
Instructions
Drizzle the olive oil over the beetroot and season lightly. Place in a moderate oven and roast for 25 minutes or until tender (this will depend on the size of your cubes so keep an eye.)
Place the chickpeas, lemon juice, olive oil and garlic in a food processor.
Blend for 20-30 seconds.
Add the roasted beetroot and tahini and continue to blend until smooth.
Season with salt and pepper to taste.
Recipe by eatmystreet at https://www.eatmystreet.net/2016/04/03/beetroot-hummus-recipe/