Beetroot Hummus

Ingredients

1 large beetroot (trimmed and washed)
4 garlic cloves
400g tin chickpeas, drained and rinsed (reserve liquid)
60g tahini
1 tbsp white miso paste
Juice of ½ lemon
2 tbsp balsamic vinegar
80ml olive oil, plus extra for drizzling

Method

1. Pre-heat the oven to 200°C/ 180°C fan

2. Place the beetroot on foil, drizzle with a little olive oil and season with salt. Add the unpeeled garlic cloves, wrap everything tightly and roast for 40 minutes, or until a knife slides easily into the beetroot.

3. Remove and cool before peeling.

4. Add all ingredients together in a food processor and process until well combined.

5. If you need to add liquid, add a tablespoon or two of the reserved chickpea brine. Add salt to taste and serve with a drizzle of olive oil.