Beetroot Hummus

Here's a simple and delicious beetroot hummus recipe to try. It's fresh, creamy, vibrant and earthy with just the right balance of flavours.

Deliciously served with grilled halloumi cheese.

Ingredients:
1 medium beetroot (roasted or boiled) skin removed.
1 x 400g can of chickpeas, (drained and rinsed).
2 tbsp olive oil
2 tsp lemon juice (to taste)
1-2 cloves garlic (peeled)
1/2 tsp ground cumin
salt (to taste)
parsley (garnish)
halloumi (for dipping - optional)

To add a creamy texture ou can dd either of the following to the above ingredients:
1-2 tbsp plain Greek yogurt
1-2 tbsp almond or cashew butter
2 tbsp tahini

Instructions:

1. Cook the beetroot in it's skin, either by roasting in the oven at 200 degrees C (wrapped in foil) for 45 mins until tender, or simmer in a pan of water for 30 mins until soft. once cooled remove the skin and dice into small chunks.
2. In a food processor, combine all ingredients above (plus any on of the extras if creamy texture is desired) and blend until you get a creamy consistency.
3. taste and adjust - add more lemon juice, salt or olive oil if needed.
4. serve in a small dip bowl with a slight drizzle of olive oil and some chopped parsley, alongside grilled halloumi.

The hummus will store well in an airtight container in the fridge for 4-5 days. Give it a quick stir before use.