Method

Beetroot Hummus

Method

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

Beetroot is easy to grow, have a look at the variety of McGregor's Beetroot available HERE and make this delicious recipe with your very own home grown Beetroot.