Beetroot Hummus

Name: Beetroot Hummus
Ingredients: 250g raw beetroot; washed and roughly chopped; 215g (1 can) chickpeas drained and rinsed well; 1-2 cloves of garlic; roughly chopped; Juice of 1 lemon; 4 tsp olive oil; Sea salt; Flat leaf parsley to serve250g raw beetroot; washed and roughly chopped; 215g (1 can) chickpeas drained and rinsed well; 1-2 cloves of garlic; roughly chopped; Juice of 1 lemon; 4 tsp olive oil; Sea salt; Flat leaf parsley to serve

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Ingredients

250g raw beetroot, washed and roughly chopped
215g (1 can) chickpeas drained and rinsed well
1-2 cloves of garlic, roughly chopped
Juice of 1 lemon
4 tsp olive oil
Sea salt
Flat leaf parsley to serve
250g raw beetroot, washed and roughly chopped
215g (1 can) chickpeas drained and rinsed well
1-2 cloves of garlic, roughly chopped
Juice of 1 lemon
4 tsp olive oil
Sea salt
Flat leaf parsley to serve

Instructions

Preheat the oven to 200°C/fan 180°C/gas mark 6.
Warp beetroot in tinfoil in an oven proof dish and roast 1 hour and 30 minutes or until tender. Remove from oven and allow to cool.
In a food processor add the chickpeas, roasted beetroot, garlic, lemon and some of the oil (keep a little back). Blitz until you get your desired consistency.
Season with some sea salt and transfer to a bowl.
Drizzle with remaining olive oil and garnish with parsley.
Enjoy!
Preheat the oven to 200°C/fan 180°C/gas mark 6.
Warp beetroot in tinfoil in an oven proof dish and roast 1 hour and 30 minutes or until tender. Remove from oven and allow to cool.
In a food processor add the chickpeas, roasted beetroot, garlic, lemon and some of the oil (keep a little back). Blitz until you get your desired consistency.
Season with some sea salt and transfer to a bowl.
Drizzle with remaining olive oil and garnish with parsley.
Enjoy!