Cook the chickpeas in advance, you can find on my website instructions on how to boil the chickpeas and make freezable small portions, designed for cooking hummus.

Boil the beetroot or bake in the oven, wrapped in foil, for about 1 hour and a half. Peel and let cool.

In a deep bowl, place the chickpeas, the chopped beetroot, garlic cloves, lemon juice, tahini and salt.

Puree thoroughly with a hand blender - if you prefer a lighter and creamier hummus, you can pour in some cooking liquid from the boiled chickpeas until you reach the desired consistency. 

We like it more like of a pate, a bit thicker and easy to spread on bread.

This time I had homemade tahini and I noticed that the hummus was tastier and much more flavourful. The store-bought tahini is somewhat more bitter and it has a funny smell. You can easily prepare it, it's so simple and quick, you only need sesame, oil and salt.

You can make a small jar and keep in the fridge, it will be a month's time of delicious hummus recipes.

After pureeing the chickpeas and all the ingredients, taste the mixture so that you can adjust it to your taste. For example, I added a bit more of lemon juice and tahini, adjust the salt and the flavours you enjoy.

Transfer to a deep plate, drizzle a little olive oil on top. You can either serve right away or keep in the fridge for a couple of hours for all the flavours to blend. 

Enjoy!