Ingredients:
- 4 small beetroots, diced
- 3 cloves garlic
- 3 tbsp + 2 drizzles
- olive oil
- 1 can chickpeas, 540ml
- 3 tbsp lemon juice
- salt and pepper
Directions:
1. Heat your oven to 200°C, and in a piece of tinfoil, wrap up thepeeled, diced beetroots, coated with a drizzle of olive oil, salt, and pepper.
2. Roast in the oven for 20-30 minutes.
OPTIONAL: At the same time, cut off the top of a head of garlic,place it in the middle of a piece of tinfoil, drizzle olive oil on the top of the garlic, and wrap it up to bake alongside the beetroot.
3. Drain the can of chickpeas, and set the liquid aside.
4. Once everything is cooked, place the beetroot, 3 cloves of garlic, chickpeas, lemon juice, salt, and pepper in a food processor.
While pulsing in the food processor, if liquid is needed, add the liquid from the chickpeas into the food processor.
You may need to scrap down the sides with a spatula in the food processor.
5. Once done, serve as is. (Optional garnish: Add someolive oil and some sunflower seeds on top add some crunch).