Beetroot is a vividly beautiful vegetable. Create this visually stunning hummus that is a surefire hit with any crowd!
- Wrap the beetroot in foil with Olive oil and a pinch of salt. Roast for 1 hour until tender and set aside in a bowl in the fridge until they are room temperature.
- Once cooled, cut into small cubes and place in a food processor with the chickpeas, peeled garlic, 2 tbsp olive oil and salt
- Add lemon juice and taste as you go to ensure the right balance.
- To serve drizzle yoghurt across the top and sprinkle with lemon zest, nuts and your favourite herbs such as coriander alongside your favourite crispy snack.