Beetroot hummus
Prep time: usually 20min
Cook time: 2h

I always experiment adding weird things to my hummus, but beetroot flavoured hummus is actually a hit! I always use dry chickpeas which I soak overnight. If you don’t have time / want to make it quicker, you can simply add baking soda (it softens the shells) to the water and leave the chickpeas for 2-3 hours.
I used cooked beetroots for this recipe, but feel free to buy raw and cook them yourself.

Ingredients
* 300-350g of dry chickpeas
* 2 medium cooked beetroots (read above post on how to cook them), cut into quarters
* 2-3 cloves garlic
* zest and juice from 1 medium lemon
* 3 tbsp. tahini
* 50-75ml tablespoons olive oil
* 1 tbsp. salt
* 2 tbsp. ground cumin
* Sesame to garnish

Instructions
* Soak dry chickpeas in water with baking soda for 2-3h, then drain,
* Cook chickpeas in a fresh water until their shells start coming off, leave a handful of chickpeas aside to garnish your final dish
* Drain and remove the shells (it will make your hummus more fluffy)
* Place the beetroots, chickpeas and garlic into a blender and process for 1 minute until ground. Add all the remaining ingredients and process until creamy or don’t blend fully to still have some chunks.. If it's dry or you want to thin it out and make it more creamy, add more water or lemon juice, until you like the consistency.
* Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
* Refrigerate or eat immediately. Serve it at room temperature.
* Beetroot hummus will keep in the fridge for 4-5 days.
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