Recipe: Beetroot Hummus

Over the last couple of years I have acquired a taste for beetroot and when I see the fresh bunches arrive at the farmers market I am always delighted to pick them up. If you have only tasted the pickled kind I would encourage you to give fresh beetroot a try. It's lovely roasted or made into soup. If you are a subscriber to my recipe of the month you will already have one recipe for beetroot.

This recipe utilises the organic pre-cooked beetroot that is available in the supermarkets. If you want to start from fresh simply skin and roast the beetroot until soft. I also play with the quantities until it tastes perfect. Due to the pinkness of the end product it goes down well with my young niece.

Ingredients

1 tin of chick peas drained
2 cloves of garlic crushed
2 tbsp olive oil
4 tbsp light tahini
6 tbsp lemon juice
1 vacuum packed beetroot
salt and pepper.

Chop the beetroot into small cubes
Place the rest of the ingredients into a blender and blend until smooth
Adjust the seasoning to taste
Add the beetroot and blend until smooth.