A delicious and creamy beetroot hummus dip with a beautiful vibrant colour and a wonderfully earthy yet light taste. Perfect as a dip with crackers or crudités, as part of a mezze meal, with pitta bread or even in a sandwich or wrap.
450gbeetrootpeeled and diced into equal pieces or substitute pre-cooked beetroot
Small handful fresh thyme
400gtinned chickpeasdrained and rinsed
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Place the beetroot in a roasting tin and drizzle with 1 tbsp olive oil. Pick the thyme leaves off the stalks and add to the beetroot. Mix and roast for 40 minutes or until soft. The cooking time will vary depending on the size you've chopped it. Stir every so often.
Remove from the oven and allow to cool.
When cool place in a blender with the chickpeas, garlic, tahini, pomegranate molasses, remaining olive oil and salt to taste if using.
Blend until well combined.
Add the water 1 tbsp at a time then blend again until you have the consistency you like. This will depend a lot on your beetroot and if you're substituting boiled or pre-cooked beetroot you may not need much water at all.
Store in an airtight container in the fridge for 2-3 days.