Vibrant Beetroot Hummus

Instructions

1. 1

   Preheat oven to 200°C (400°F). Wrap beetroots individually in aluminum foil and place on a baking sheet.

2. 2

   Roast beetroots for 45 minutes or until tender when pierced with a fork. Let cool slightly.

3. 3

   Once cool enough to handle, peel the beetroots - the skins should slip off easily. Cut into chunks.

4. 4

   In a food processor, combine the beetroot chunks, chickpeas, tahini, lemon juice, garlic, 30ml (2 tbsp) of olive oil, cumin, and salt.

5. 5

   Process until smooth and creamy, scraping down the sides as needed. If too thick, add 1-2 tablespoons of water.

6. 6

   Taste and adjust seasoning with salt, pepper, and additional lemon juice if desired.

7. 7

   Transfer to a serving bowl, drizzle with remaining olive oil, and create a swirl pattern on top.

8. 8

   Serve at room temperature or chilled with pita bread, vegetables, or crackers.