Boiled beetroot (3 small)
Tahini sesame paste (3 tablespoons)
Chickpeas (half a can or jar - about 200g)
Garlic (3 cloves)
1/2 tsp ground cumin
1 lemon zest and juice
Olive or linseed oil
1. Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. It should have some grainy texture, that's ok. If it's dry or you want to thin it out and make it more creamy, add more tahini or water, until you like the consistency
2. Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
3. Refrigerate or use immediately. I like to serve it at room temperature.
4. Beetroot hummus will keep in the fridge, covered well, for 4-5 days.