Beetroot Hummus Recipe

Step 1: To begin making the Beetroot Hummus, first soak the chickpeas over night, or at least 6-8 hours till they double in size

Step 2: Then, pressure cook them with a pinch of salt till they are softened

Step 3: Pre-heat the oven at 200 C for 15 minutes

Step 4: Meanwhile, wash the beetroots thoroughly and peel the skins off them

Step 5: Chop them into one inch cubes and place them on a baking tray, lined with aluminium foil

Step 6: Drizzle about 1 teaspoon of olive oil over the cut beets,  sprinkle some salt and toss well till coated

Step 7: Place the tray in the oven and roast the beetroots for fifteen minutes

Step 8: Toss the pieces of beetroot around once in between so they get evenly roasted

Step 9: When the beetroots have roasted, take them out of the oven and set them aside to cool completely

Step 10: Place the beetroots, chickpeas and the peppercorns, basil, garlic, lemon juice and tahini into a blender add all the ingredients and pulse to break them down

Step 11: Drizzle the olive oil little at a time, adding a little water to help blend it easily

Step 12: This will bring the blended mixture together

Step 13: Adding the olive oil and water slowly, a little at a time helps in arriving at the right consistency slowly, or you run the risk of getting a watery hummus

Step 14: Once you get a creamy, smooth hummus of the consistency you desire, transfer the mixture into a serving bowl

Step 15: Sprinkle some herbs and serve

Step 16: Serve the Beetroot Hummus with Salad