Beetroots are in season now, and they are so good for you. Great for detoxifying, support gut health and lowering blood pressure. If you've only ever thought of eating them pickled with a salad - then why not try this recipe instead? Roasted Beetroot Hummus
1 small roasted beet
425g tin chickpeas
1 large lemon (zested)
1/2 large lemon (juiced)
1 big pinch salt and black pepper
2 large cloves garlic (diced)
30g tahini
60ml extra virgin olive oil
Method
Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
Add remaining ingredients except for 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.
Will keep in the fridge for up to a week.
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