Beetroot Hummus

Ingredients: 
1 can chickpeas (reserve the juice)
2 large garlic cloves
2 tbsp tahini (sesame paste)
1¼ tsp salt, more to taste
1 tsp cumin
4-5 tbsp lemon juice
Fresh parsley, to garnish (optional)
Black and white sesame seeds, to garnish (optional)
Extra virgin olive oil, to garnish (optional)
Method: 
  1. Heat up the oven to 200° C / 390° F. Wash your beetroots.
  2. Place washed beetroots in the middle of a baking sheet and roast for about 45-60 minutes. You want to be able to stick a knife in them and pull it out easily. When they are cool enough to handle, peel off the skin.
  3. Place half of the chickpeas in an upright blender (or a food processor, but blender will give you a smoother hummus) with all the tahini, roughly sliced beetroots and lemon juice. Put the lid on but leave a small opening in the lid uncovered. Switch the blender on and start trickling cold chickpea juice through the opening. Once the mixture becomes thick and your average blender starts to struggle start making circles on the surface of your hummus mixture (in the direction of the turning blades) with a spatula (don’t dip the spatula in too deep as you don’t want to accidentally touch the turning blades). This simple action will prevent air pockets forming under the mixture’s surface, helping your blender process the heavy mixture.
  4. Add remaining chickpeas and process some more.
  5. Finally, season the mixture with salt, cumin, garlic and extra lemon juice if you like.
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