2 cans cooked chickpeas (drain and save the liquid aka aquafaba)
2-3 medium sized beetroots
1/2 garlic powder
3 tbsp tahini
1 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
1 tsp mixed herbs
1 cup aquafaba
Juice of 1/2 - 1 lemon
Optional garnish: extra virgin olive oil
Preheat the oven to 200°C. Place washed beetroots in the middle of a large piece of kitchen foil. Splash with a little water so that the beetroots can cook in their own steam then scrunch the edges of the foil above the beetroots to create a parcel.
Bake for about 1 hour or until you can easily pierce each beetroot with a knife. Remove from the oven then once cool enough to handle, peel the skin off.
Add the chickpeas to a high speed blender or a food processor along with the tahini, peeled and chopped beetroot and lemon juice. Switch the blender on and gradually add the aquafaba. ***If you don't have a particularly strong blender, stop and scrape down the sides as much as necessary until you've achieved a beautifully smooth texture. Or you can add the chickpeas in two or more stages.
Finally, season the mixture with the salt, pepper, cumin, herbs and garlic. Taste and adjust seasoning
To serve, put hummus in a bowl then do your best Jamie Oliver impression as you drizzle with a little extra virgin olive oil and enjoy with vegetable crudités, gf pitta bread or whatever you fancy.
Store in the fridge in an air tight container.