Beetroot Hummus

Pre-heat your oven to 200 degrees Celsius or 400 F.

Roast your beetroot and garlic. Top and tail the beetroot and wash under water. Wrap the beetroot along with 2 cloves of garlic (skin still on) in tinfoil. Bake in the oven until the beetroot is tender (45 minutes-1 hr).

Drain your chickpeas (reserving the liquid).

Optional Step (smoother hummus): Place the drained chickpeas in a large bowl and fill with water. Rub handfuls of the chickpeas in your hands in the water. The skins will rub off and float to the surface. Skim off the skins and then drain your chickpeas.

Once the beetroot and garlic have roasted and they are cooled to the touch. Pop the garlic cloves out of the skin and cut the beetroot into chunks.

Pop all the ingredients into a blender or food processor and blend until smooth.