BEETROOT HUMMUS

INGREDIENTS:

• 1 medium Beetroot

• 1 x 400g can of Chickpeas

• 3 cloves of Garlic

• 1 Tbsp of Tahini

• 3 Tbsp of Extra Virgin Olive Oil

• 1/2 Lemon wedge, juiced

• 1/2 tsp Paprika

METHOD:

1. Pre heat oven to 200 degrees celsius

2. Cut ends off beetroot, (keep skin on) and wrap in aluminium foil

3. Roast beets for 45 minutes or until tender at 200 degrees Celsius , set aside to cool

4. Peel off skin by gently rubbing, then chop into chucks

5. Wash chickpeas, peel garlic cloves

6. In a food processor add chickpeas, oil, lemon, salt pepper, tahini, paprika and roughly blend.

7. Add beetroot and blend all ingredients together until smooth consistency

8. Refrigerate to cool and enjoy with your favourite veggies, bread and wholegrain crackers.

Vegan friendly and gluten free