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Beetroot Hummus

1 cooked Beetroot ( roast in tinfoil in oven for app 1 hour)

2 garlic cloves

1tin chickpeas

2 tbspTahini

1/2 - 1 lemon juiced

½ lemon zested

¼ cup of olive oil

Mint leaves ( optional)

Chop beetrootand place in a blender. Blend into smaller chunks.

Add remaining ingredients except for olive oil and blend.

Drizzle olive oil in as the hummus is blending.

Taste and add more lemon juice or olive oil if required. Add a little water if too thick.

Eat with crackers for a snack or add to salads

Keeps in fridge in an airtight container for up to 1 week

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