Red Beet Hummus

Red Beet Hummus

Ingredients:
2 medium sized beetroots, skin on
1 can (14 ounces) chickpeas, drained and rinsed
2½ tablespoons tahini
2 cloves garlic
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon cumin
water to thin
Directions:
Preheat the oven to 400 degrees F.
Wrap each beetroot in aluminum foil and roast them for 1 to 2 hours (it depends on the size of your beets) or until soft and tender.
Once the beetroots are roasted, remove them from the oven and let them cool.
Peel the skin and chop them into chunks.
Place the beetroots, chickpeas and garlic into a food processor and blend for 1 minute.
Add tahini, lemon juice, salt, cumin, 1 teaspoon of water and blend until the hummus becomes smooth and creamy.
If it's too thick add more water until the consistency is perfect.
Refrigerate or use immediately. Roasted beetroot hummus will last in the fridge for approximately 1 week.