Beetroot Hummus

Ingredients

4 Beetroots

1 can (250g drained weight) White

Chickpeas

1 tablespoon Black pepper powder

10 cloves Garlic

4-5 Basil leaves

Salt, to taste

Lemon juice, from one lemon

1 tablespoon Tahini

75ml Extra Virgin Olive Oil

Preparation

Pre-heat the oven at 200 C for 15 minutes.

Meanwhile, wash the beetroots thoroughly and peel the skins off them. Chop them into one inch cubes and place them on a baking tray, lined with aluminium foil.

Drizzle about 1 teaspoon of olive oil over the cut beets, sprinkle some salt and toss well till coated.

Place the tray in the oven and roast the beetroots for fifteen minutes. Toss the pieces of beetroot around once in between so they get evenly roasted.

When the beetroots have roasted, take them out of the oven and set them aside to cool completely.

Place the beetroots, chickpeas and the peppercorns, basil, garlic, lemon juice and tahini into a blender add all the ingredients and pulse to break them down.

Drizzle the olive oil little at a time, adding a little water to help blend it easily. This will bring the blended mixture together. Adding the olive oil and water slowly, a little at a time helps in arriving at the right consistency slowly, or you run the risk of getting a watery hummus. Season to taste and serve.