400g beetroots
400g can chickpeas (not drained)
0.25 C chickpea liquid (or water if your chickpeas have no liquid)
4 cloves garlic (more or less to taste)
2 T lime or lemon juice
3 T tahini
0.25 t salt (more or less to taste)
Roast the beetroots by wrapping them in aluminium foil and putting them in the oven at 220 degrees Celcius for 45 - 60 minutes. They will be done if a knife goes through them easily. Let the beetroots cool before peeling them. Take the skin off the garlic cloves, and place them in a blender with all the other ingredients, including the beetroot. Blend until combined and smooth. You can adjust the blending time depending on how smooth you like your hummus to be. Add more salt if desired.
My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!
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