
Beetroot Hummus
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Serves 4
Ingredients
- 1 Beetroot large raw (about 225g)
- 3tbsp Olive oil
- 400g (1 tin) Chickpeas drained and rinsed
- 1tbsp Lemon juice
- 2 cloves of garlic crushed
- 2tbsp Tahini
- Salt and pepper to taste
Method
- STEP 1
Preheat the oven to 180°C/350°F/Gas 4.
- STEP 2
Top and tail the beetrootand peel the root. Cut into 3cm cubes. Wrap the beetroot in foil with 1tbsp of the olive oil. Bake for 45 minutes to 1 hour until soft. When soft remove the beetroot from the foil and put into a bowl to cool.
- STEP 3
Put the cooled beetroot into a food processor with 1 tablespoon of the oil, the chickpeas, lemon juice, garlic and tahini and process until smooth. Season to taste with salt and pepper. Transfer to a bowl and pour over the remaining oil.