This is from a French magazine, Saveurs. A bit different from the normal hummus with great colour!
400g tin chickpeas, drained and rinsed
1 lemon, zest and juice
250g cooked beetroot (freshly cooked or tin)
1 garlic clove, crushed
1 tablespoon sesame oil
fresh mint and dill
salt and pepper
- Blend chickpeas, beetroot , garlic and lemon juice until smooth.
- Add sesame oil, tahini and lemon zest. Season with salt and pepper.
- Keep refrigerated until serving time, then add finely chopped mint and dill.
I have been eating this on bread and as a side with salads.