Quick & Easy Beetroot Hummus

Want a beautiful bright appetising dip in a hurry? This is the recipe for you! This beetroot hummus is fresh, bright and creamy - perfect for turning leftover roasted beetroots into a scrumptious snack on a summer afternoon. I suggest pairing this dip with pita or some crusty bread, crudités and crackers! Please read ahead to find out how to make this delicious dip!

INGREDIENTS

• 2- 3 roasted beetroots, peeled and roughly chopped

• 1 can chickpeas, mostly drained

• 1 lemon's juice and zest

• 1 teaspoon of smoked paprika or sumac

• Salt and freshly cracked black pepper, to taste

• 2 cloves of garlic, finely diced

• 1 tablespoon of tahini

• 1/4 cup of extra virgin olive oil

INSTRUCTIONS

• In a food processor or mixer, blend beetroots. Then add the garlic, lemon zest and juice, chickpeas, spices, salt and black pepper and blend until smooth.

• Add the olive oil last, and blend slowly until the mixture is shiny and slightly emulsified. if it is too thick add some more lemon juice.

• Give the dip a taste, and season with more salt, pepper and lemon juice if necessary. Please enjoy!

Notes: This dip will keep in the fridge stored in an airtight container for up to a week.