Roasted beetroot hummus

Ingredients

• 1 large beetroot (300 g)
• 3 tablespoons olive oil
• 1/2 teaspoon fine salt
• 1 teaspoon dried rosemary
• 1 can cooked chickpeas (400 g)
• 2 garlic cloves (peeled)
• 1 lemon (about 40 ml juice)
• 1 teaspoon ground cumin
• 2 tablespoons tahini
• 1/2 teaspoon ground black pepper

Preparation

1. We wash the beetroot, peel it and cut it into smaller cubes. 2. Grease a tray with 2 tablespoons of olive oil, spread the beetroot cubes on it and sprinkle with 1/4 teaspoon of fine salt and 1 teaspoon of dried rosemary. Put the tray in the oven for 20 minutes, until they soften when pierced with a fork. 3. Take the beetroot out of the oven and let it cool for about 10 minutes. 4. Open the can of chickpeas, drain it well and rinse the chickpeas with cold water. 5. Remove the rosemary pieces from the beetroot before mixing. Put the well drained chickpeas in a bowl, add the roasted beetroot, 1/4 teaspoon of fine salt, 1/2 teaspoon of ground black pepper, the juice of one lemon, 1 teaspoon of ground cumin, 2 peeled garlic cloves, 2 tablespoons of tahini and 1 tablespoon of olive oil. 6. Blend with a hand blender for 2 minutes, until the mixture is creamy. 7. Serve with fresh vegetables and pita.