Beetroot Hummus

Ingredients

• 1 small roasted beetroot
• 1 can cooked chickpeas, drained
• 1 large lemon, zested
• 1/2 large lemon, juiced
• 1 healthy pinch salt and black pepper
• 2 large cloves garlic
• 2 heaping tbsp tahini
• 1/4 cup extra virgin olive oil

Method

1. Preheat oven to 180 degrees
2. Remove the stem and most of the root from your beets, and scrub and wash them under water until clean.
3. Wrap beetroots in foil, drizzle a bit of olive, wrap tightly and roast for one hour. They should be tender once roasted. Set in the fridge to cool to room temperature. Once your beetroot is cooled and peeled, quarter it and place it in your cordless food chopper. Blend until only small bits remain.
4. Add remaining ingredients except for olive oil and blend on speed 1 until smooth.
5. Drizzle in olive oil as the hummus is mixing.
6. Taste and season as needed, adding more salt, lemon juice, or olive oil if needed.