Beetroot & Fennel Hummus

Ingredients

• 3 cups cooked chickpeas, kidney beans or cannellini beans
• 2 small/medium beetroots
• a handful of parsley
• juice of a lemon
• 2 tbsp tahini
• 2-3 cloves of garlic
• 2 tbsp olive oil
• 1/2 tsp fennel seeds
• salt and pepper to taste

Directions

Start by roasting the beetroots by chopping into small prices, wrapping in foil and roasting at 190C for 30-40 mins until soft. In the meantime make the fennel powder by toasting the fennel seeds in dry pan until fragrant, then grind into a powder in a spice/coffee grinder or pestle and mortar as fine as you can. Next add all ingredients except the water into your food processor and blend on high speed. Add the water slowly and keep blending until you get a nice creamy consistency, adding more if needed. Add seasoning of salt and pepper to your taste. Garnish with a dollop of coconut yoghurt, Greek yoghurt or labna, crushed walnuts, parsley and chilli oil. This will last up to a week in an airtight container in the fridge.