Beetroot Hummus

Beetroot Hummus

Serves 8

5 medium beetroots, cooked and peeled

1 tin Chickpeas, drained (or 100g dried chickpeas, soaked overnight and cooked until tender)

4 tbs tahini (sesame paste)

2 garlic cloves, crushed

1 ½ lemons, juiced – add to taste

3 tbs olive oil plus 1 tbs for garnish

2 tsp ground cumin

Salt to taste

Paprika or black olive, to garnish

Method

1. Cook the beetroot in boiling salted water until soft (about 40 minutes). Drain, allow to cool and peel. Place in a food processor or blender with the beetroots, chickpeas, tahini, garlic, lemon juice and 3 tbs olive oil.
2. Blend to a paste.
3. Taste and season.
4. Serve sprinkled with paprika and/or black olives, and a trickle of olive oil.