Beetroot Hummus

Ingredients

• Chickpeas - 400 grams

• Tahini - 3 Tbs

• Lemon juice - 1 whole

• Beetroot - 0.5 whole

• Salt to taste

• Olive oil - 0.5 Cup

• Garlic

  • If roasted - 2 cloves

  • If freeze dried - 1.5 teaspoons

  • If raw half a minced clove

• Topping: Black sesame seeds

Method

Soak your chickpeas overnight changing the water once (or min 12 hours) I do this even if I use canned preprepared chickpeas to further ease the effects of the phytic acid and lectins (the things that could be causing you bloating, gas or tummy pain). I simmer them for 20mins and let cool.

Oven roast the beetroot in olive oil on 160 for 1 hour and peel the outer skin when cooled.

Place all the ingredients in your blender / food processor / nutri bullet of choice and blend until smooth. Ensure you add the salt to your taste.

Add some water for consistency if needed (cold water from the fridge works best but don't over water or the hummus will be watery after sitting)

Serve in a bowl and top with a sprinkle of black sesame seeds, a splash of olive oil and a squirt of lemon with crackers or on top of grain free green walnut bread

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Enjoy!