Beetroot hummus

Ingredients

serves 8

• 1 400g can chickpeas, drained and rinsed
• 200g cooked beetroot, cubed
• 2 tbsp tahini
• Juice of 1 lemon
• 2 tbsp extra-virgin olive oil
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1 tsp fine salt
• Black pepper

Directions

1. Combine the tahini and lemon juice in a food processor and mix for 1 minute. Scrape the sides of the bowl then process for 30 more seconds.

2. Add the olive oil, garlic, cumin, and salt. Process for 30 seconds, scrape down the sides, then process another 30 seconds or until well blended.

3. Add the beetroot and half of the chickpeas, and process for 1 minute. Scrape the sides of the bowl, then add remaining chickpeas and process for another minute. Gradually add a tbsp water and blend until it reaches the desired consistency.

4. Taste for salt and adjust as needed. Store in an airtight container and refrigerate for up to one week.