300g beetroot, peeled
1 ¾ cup cooked chickpeas
¼ lemon juice
Generous pinch salt and black pepper
2 chunky cloves garlic
2 tbsp tahini, heaped
¼ cup good quality extra virgin olive oil
Preheat oven to 200°C.
Wrap beets in foil, drizzle with a bit of oil, sprinkle with salt and wrap tightly. Place in a roasting dish and roast for one hour until tender. Remove from the heat and let them cool in the foil (in the dish) for 20 minutes.
Once cooled, quarter the beets and place in food processor, along with all of the other ingredients except the olive oil and blend until smooth. Drizzle in olive oil as the hummus is mixing. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
Serve on sandwiches, on a cheeseboard, with crackers or thin out with water to make a striking salad dressing!