Beetroot Homous

Ingredients
250g chickpeas (soaked overnight in 4 times the amount of water to chickpeas) or 450g canned chickpeas (drained, reserve some liquid)
2 small beetroot, washed
1 large garlic clove, diced
2 Tbsp. tahini
Juice of 2-3 lemons
3 Tbsp olive oil
1/2 tsp sweet paprika

Method

Preheat oven to 180̊C. Add beetroot to roasting tray and roast until cooked, approximately one hour. For efficiency roast more than two beetroots and freeze the rest for later or use in another dish. Drain soaked chickpeas into a saucepan, cover with plenty of water and bring to the boil. Cook over medium-high heat for approximately 1 ½ hours until soft. Drain chickpeas, reserving some liquid. Put chickpeas, beetroot, tahini and garlic in a blender or food processor. Puree a little before seasoning with salt and adding lemon juice. Continue to puree until smooth. Scrape into a mixing bowl and stir in olive oil thoroughly. Spoon homous into a small dish, sprinkle with paprika and drizzle with olive oil. For plain homous just omit the roasted beetroot. Enjoy!