Roasted Beetroot Hummus

Serves 8

• 2 x 16 oz can’s chickpeas
• 1 large bunch red beets
•  3 cloves garlic
• 1 tbsp tahini
• 3/4 cup olive oil
• 1/2 cup lemon juice

Pre-heat the oven to 400 degrees. Remove the stems from the beets and rinse the beet bulbs.  Seal the beets in aluminum foil and place on a sheet pan.  Roast the beets for approximately 1 hour. Rinse the chickpeas. When beets have cooled, pinch the skin with a paper towel to remove the skin.

Transfer the beetroot, garlic, and chickpeas to a food processor and process to a smooth purée. Mix in the tahini, olive oil and lemon juice, then taste for seasoning, adding salt and pepper if required. 

Serve with the dukkah.