Beet hummus

Ingredients

• 2 pcs Beetroot
• 2 tbsp Lemon juice, fresh
• 50 ml Olive oil
• 1 tsp Lemon zest, finely grated
• 270 g Chickpeas, soaked in water for 24 hours
• 1/2 tsp Fine sea salt

Method

1. Soak the chickpeas overnight.
2. Drain and rinse when ready to use.
3. Cook the chickpeas in simmering water for 50 minutes or until tender.
4. Drain and rinse.
5. In a meantime, scrub the beetroot and wrap in aluminum foil.
6. Roast the beet for 60 minutes at 180C.
7. Slice the roasted beet and place in a food blender.
8. Add remaining ingredients and blend until smooth.
9. Serve.