Drain 2 x 400g tins of chickpeas and reserve the liquid. Add 300g roasted, cooled and peeled beetroots to a food processor and whizz into smaller pieces. Add the chickpeas along with 2 garlic cloves, 2 tbsp tahini, 2 tbsp olive oil and the juice of 2 lemons and whizz again. Scrape down the sides and add 2-3 tbsp of the reserved chickpea liquid. Whizz again until smooth, adding a little extra chickpea liquid if needed to reach your desired consistency. Add salt and black pepper to taste. Serve the hummus with toast, crackers, tortilla chips, in sandwiches or dolloped on the side of salad plates.
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