I often make basic hummus but today I decided to add a couple of fresh beetroot seeing as they are in season at the moment.
This produced a lovely sweet flavour, not to mention a very pretty coloured hummus.
Ingredients:
400g tinned chickpeas , drained
2 fresh beetroot, peeled & boiled until soft
2 cloves garlic, crushed
Juice of 1 lemon
90ml olive oil
4 tbsp tahini
Cut the cooked beetroot into quarters and whiz all the ingredients into a thick paste.
Enjoy with raw vegetable crudités or with some crunchy salad in a pitta bread.
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