Beetroot Hummus

Makes: 2 cups approx
Preparation: 10mns
Total: 60mns

Benefits:
This beetroot hummus is officially the best hummus we've ever tasted!  Not only is it a striking colour, but it’s so flavourful and is a nice change from the usual chickpea hummus. Beets are packed with fiber, vitamins, minerals and unique plant derived antioxidants.  These powerful nutrients help fight heart disease and certain cancers, especially colon cancer.  Beets also act as detoxifiers on the liver, and have anti-inflammatory qualities.


Ingredients:

1. 2 medium beets
2. 1 can (400g can/240g drained weight) chickpeas, drained and rinsed (its always better to cook your own. If you are short on time, opt for chickpeas stored in glass containers when possible)
3. 1 garlic clove, peeled
4. 1/4 cup tahini
5. 1/2 tsp salt
6. 1/2 tsp ground coriander
7. 1/2 tsp cumin
8. zest of one lemon
9. juice of half a lemon
10. garnish with: freshly ground pepper, to taste; toasted sesame seeds; chopped parsley

Directions:

1. Preheat oven to 400 degrees F. Drizzle beets with oil. Individually wrap tightly in foil and roast until tender, about 1 hour. Remove from oven, remove foil and let cool. Peel skin off beets with fingers (or a peeler), coarsely chop and add to food processor.
2. Add the remaining ingredients to the food processor and blend until smooth. 
3. Garnish with pepper, sesame seeds and parsley, if desired.