Beetroot hummus


1 can of chickpeas

2 tsp tahini
1 lemon (juice only)
50 ml. olive oil
1 medium-baked beetroot
Salt (to your liking)



Place the chickpeas, lemon juice and tahini in a food processor, mix well together.

Add the olive oil and baked beetroot (bake the beetroot in the oven, pack it into aluminum foil and bake for around 1 hour at 180 degrees)
Only add the beetroot when it is cold (place it straight into the fridge when done baking)
Add salt (to your liking)

Blend it all together and you have a healthy and delicious dip or side!

Recipe by Sólveig Sigurðardóttir