This hummus takes some effort but keeps well in the fridge and makes a delicious sandwich or dip!
125ml beetroot, cooked and chopped
1 400g tin of chickpeas
2 cloves of garlic, minced
the juice of one lemon/15ml fresh lemon juice (preserved lemon juice leaves a bitter aftertaste)
15ml olive oil
Add all the ingredients to a liquidiser and blitz until it is smooth and emulsified.
Store in a glass jar in your refrigerator.