Roasted Beetroot & Roasted Garlic Hummus

I absolutely love hummus! I also love beetroot. This recipe is a marriage made in heaven!!

Roasted Beet Hummus

Ingredients:

• 3 fresh medium beetroot

• 1 whole garlic bulb

• Add extra, raw garlic as well if you want

• Extra virgin olive oil, about 1 tbsp

• 1 can chickpeas, rinsed and drained

• 3 to 4 tablespoons lemon juice

• 2 tablespoons tahini

• 1/2 teaspoon ground cumin

• Salt & pepper to taste

Directions:

1. Preheat oven to 180 C. Pierce beetroots with a fork and wrap in individual foil packets.

2. Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut in half crosswise. Sprinkle halves with 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle with a little oil. Wrap in individual foil packets.

3. Roast beetroots and garlic until cloves are soft, about 45 minutes.

4. Remove from oven; unwrap.

5. Rinse beetroots with cold water; peel when cool enough to handle.

6. Squeeze garlic from skins.

7. Place beets and garlic in a food processor.

8. Add chickpeas, lemon juice, tahini, cumin and olive oil, salt and ground pepper.

9. Process until smooth.