-6 beetroots (peeled)
-2 garlic clove
-1 lemon (juice)
-1/2 red chilli (de-seeded)
-1 &1/2 tablespoon of extra virgin olive oil
-1 tablespoon of water
-Pinch of salt & pepper
-2 tablespoons of tahini
Preheat your oven to 180 degrees and line a baking tray with foil.
Wash & peel the beetroots and slice them in half.
Pop them onto the lined baking tray and drizzle with light oil and whole garlic cloves.
Fold over the foil to create a parcel and pop the beetroots into the middle of the oven and roast/cook for 50-60 minutes until soft.
You may want to check them to make sure they aren't burning or drying out. Add more oil if needed.
Remove the beetroots from the oven and place onto a cooling rack to cool.
Once they have cooled, place the cooked beetroots into a food processor along with the rest of the ingredients.
Blend until smooth. Taste as you go, add more lemon juice, spices or water to your desired texture & flavour.
Serve in a little bowl along with a sprinkling of lemon zest and chia seeds (for protein) YUM