beetroot hummus

Cook time : 75mins

Serves 4

Per serving : 124kCal / Carbs 16g / Protein 6g / Fat 4g

2 large beetroots
1 x (400g) tin chickpeas, drained and rinsed
1 clove garlic
1 tbsp tahini
60ml lemon juice
Salt & cracked pepper

Preheat oven to 200°C/400°F/gas 6 and line a baking tray with baking paper. Cook beetroot for 50-60 minutes or until soft.
Add the cooked beetroot and all the other ingredients to a food processor and blitz until smooth. If the consistency is too thick, add 1-2 tbsp of water.
Serve with Turkish bread.