Alfie's Life-Changing Beetroot Hummus by Alfiecooks

Ingredients

• 300 g beetroot
• 400 g canned chickpeas, drained
• 3 tbsp tahini
• 1 lemon, juiced
• 1 garlic clove
• 2 tbsp olive oil
• 0.5 tsp salt

Instructions

1. Preheat oven to 200°C (400°F). Wrap beetroots in foil and roast for 45 minutes or until tender when pierced with a fork.
2. Allow roasted beetroots to cool, then peel off the skins and roughly chop.
3. In a food processor, combine the chopped beetroot, chickpeas, tahini, lemon juice, garlic, and salt.
4. Pulse until the mixture is smooth, then slowly drizzle in the olive oil while processing until creamy.
5. Adjust consistency with a tablespoon of water if needed, and serve at room temperature.