This hummus’ vibrancy alone is enough to make you want to chow down on it with some raw veggie crudités.
It is quite sweet, so I like to add a good dash of lemon or lime, but you can tweak it to suit your taste.
>> 200g of drained chickpeas (you can use dried, just ensure you have soaked them overnight)
>> 1 medium size roasted beetroot—chopped
>> 2 garlic cloves
>> 1 dessertspoon of Tahini (I prefer hulled but entirely up to you)
>> Olive oil (to taste)
>> Lemon or lime juice (to taste)
>> Salt and pepper (to taste)
1. Rub your beetroot in some olive oil and wrap in foil.
2. Roast at 180 degrees for 1 hour or until soft.
3. Peel when cooled.
4. Add all the ingredients into a mini food processor or use a stick blender and process until smooth (make sure to leave some texture).
5. Adjust seasoning to taste.
Serve with raw vegetable crudités, chips, crackers, etc.