JO'S HOMEMADE BEETROOT HUMMUS

Love it! Lunch, a quick supper or a starter. Makes two good pots! 

YOU WILL NEED: 250g dried chickpeas / 1 large onion chopped / 500g beetroot / ½ cup tahini /3 crushed garlic cloves / ¼ cup lemon juice / 1 tablespoon ground cumin/ ¼ cup olive oil / 1 cup of reserved cooking water from chickpeas.

Soaked chick peas in water, overnight. Drain and then cook until soft. Drain BUT RESERVE about 1 CUP for later.

Cook the beetroot or use fresh cooked beetroot in a packet.

Chop beetroot and place in food processor, blend in batches if needed.

Add chickpeas, tahini, onion, garlic, lemon juice, and cumin. Blend until smooth.

Slowly add chickpea water, and olive oil, a bit at a time. Keep doing this until the mixture is all combined.

Keep in the fridge until needed. Before serving, give a good grinding of black pepper.