Beetroot Hummus with Asparagus

This hummus recipe is a little different from the classic one. It's coloured with nutritious beetroot and tastes heavenly. This is a versatile recipe that simple to prepare and bursting with flavour. Perfect as a dip with your favourite veggies or as a spread on some homemade gluten-free bread.

500 g Vacuum packed beetroots, chopped
500 g Cooked chickpeas, drained
2 Garlic cloves, crushed
2 tbsp Sesame paste
1 tbsp Freshly squeezed lemon juice
2-3 tbsp Olive oil
Salt and pepper to taste
Fresh asparagus, to serve

Place the beetroot, chickpeas, garlic, tahini and lemon juice in the bowl of a food processor and whiz to a coarse paste.
With the motor running, slowly add the oil through the feed tube until mixture is thick and smooth. If it is too thick, gently drizzle a little water into the mixture until just right. Season to taste. Drizzle a little extra olive oil over the top and serve with fresh asparagus.

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