Beetroot Hummus Dip

Preparation Time: 10 minutes, Cooking time: 20 minutes Serves: 6

Ingredients:

1. 2 beetroot, trimmed, washed and halved

2. 1 ½ cups organic canned chickpeas, drained and rinsed really well

3. 3 Tablespoons Tahini

4. 2 cloves garlic, peeled

5. 3 Tablespoons freshly squeezed lemon juice

6. 2 Tablespoons vegetable stock (organic veg. Bouillon, the best brand is Rapunzel/Health Shop)

Instructions:

1. Cook beetroots until tender. Slip the beets out of their skin and roughly chop.

2. Place beetroot and all the other ingredients into a food processor and process until smooth.

3. Serve as a dip with toasted pita or crackers and fresh vegetables.