Beetroot Hummus

A twist on a classic and a great way to get the benefits of this earthy root veg.


Oven 220c


  • 2 beetroots, peeled and chopped


  • 3tbsp oil


  • 165g chickpeas, drained


  • 1tbsp lemon juice


  • 6tbsp water


  • 1 garlic clove, chopped


  • 2tbsp tahini


  1. Place the beetroot in a bowl, season and stir in 1tbsp olive oil then spread on a baking sheet. Bake for 20mins then remove and leave to cool.
  2. Add everything to blender, inc beetroot and blitz.

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