Super Smooth Beetroot Hummus

Method

1. Preheat the oven to 200°C / 392° F fan. Add the beetroot to a baking tray, drizzle with olive oil and sprinkle with salt and pepper. Bake for 20-30 minutes or until the beetroot is soft.
2. Meanwhile add the chickpeas and bicarbonate of soda to a large pot of boiling water. Reduce the heat and simmer for 15 minutes.
3. Next, drain the chickpeas and add them to a large bowl of cold water. Rub the chickpeas between your hands to remove all the skins then sieve out the skins using a slotted spoon and discard them. Finally, drain the chickpeas and add them to a blender.
4. Add the garlic cloves to the tray with the beetroot and roast together for a further 2 minutes.
5. Peel the garlic and add it to a blender along with the roast beetroot, lemon juice, tahini, cumin seeds, extra virgin olive oil and generous pinches of salt and pepper. Pour in 1/4 cup of water and begin to blend. Add more water little by little until the ingredients are able to blend together and create a super smooth hummus.
6. Transfer the beetroot hummus to a serving dish and top with a drizzle of extra virgin olive oil, cumin seeds and any other of your favourite toppings.