Preparation: 20 mins Cooking: 1 hour Makes: 2½ cups
500g (about 4 medium) beetroot, trimmed
400g can chickpeas, rinsed and drained
1 garlic clove, crushed
1 tbs tahini
1/3 cup lemon juice
1/3 cup light flavoured extra virgin olive oil
1/2 tsp ground cumin
Carrot and celery sticks and grissini, to serve
Step 1: Preheat oven to 200°C fan-forced. Wrap each beetroot in foil and place onto a baking tray. Roast for 1 hour or until tender when tested with a skewer. Unwrap beets and set aside to cool.
Step 2: Wearing disposable gloves, peel beets and roughly chop the flesh. Place into a food processor. Add chickpeas and garlic and process until finely chopped. Add tahini, lemon juice, oil and cumin and process until smooth. Serve with carrot and celery sticks and grissini.