Simple Beetroot Hummus

Heat 1 tbs olive oil in a small frying pan. Add the onion, 2 cloves of crushed garlic and sauté over medium to high heat until the onion just begins to brown at the edges. Remove from the heat and set it aside.

You can either roast or boil the beets. I prefer the flavour when they're roasted but I also enjoy them boiled - it's your choice. ROASTED - Preheat the oven to 180C FF. Wrap the beetroot in foil, place them on a tray and cook for around 45 minutes. BOILED - Pop them in a saucepan, cover with water and bring them to a boil over medium heat. Cook until tender. *Use a skewer to check if they are cooked, it will pierce into the flesh easily*

Let the cooked beetroot cool a little before peeling them. Cut them into rough pieces and set them aside.

Drain the chickpeas *retaining 1/4 portion of the brine* and rinse in cold water.

Use a food processor to puree the beetroot.

Add the chickpeas, cooked onion mix, cumin, tahini, remaining 2 cloves of crushed garlic, lemon juice and process until the mixture is smooth. Leave the processor running and slowly add the olive oil, then gradually add the reserved chickpea brine *(you may not need to use it all)* until the ingredients are well combined and the hummus has thickened (the consistency should be like whipped cream)

Drizzle with a little more olive oil and enjoy! You can also use this as a table condiment for steak, burgers, baked potato etc