Beetroot Hummus

Prep time: 15 mins
Cooking time: 15 mins
Makes: 460g

Ingredients:

1 tin chickpeas
1 beetroot
2tbsp tahini 
2tbsp olive oil 
1 garlic clove 
1tsp salt 
1-2 hot chillies
Juice of 1 lemon 
1/4 cup water that the beetroots were boiled in

Method:

Cut the beetroot into 1/4 and boil for 15 mins or until almost soft. It doesn’t need to be completely soft—it's nice to have a hummus that's quite textural. If you prefer it to be super smooth, boil for 20-25 mins until it's very soft. Place all ingredients in a food processor and blend until it's reasonably smooth. If you like it a little runny or you’re using it as a sauce for roast veggies, keep adding water until you’re happy with the consistency. 

Serve with a drizzle of olive oil.