Beetroot Hummus

Ingredients:
500g beetroot
1 tin of chickpeas (drained, liquid kept)
1 onion
3 cloves garlic
3 tbsp tahini
1 lemon
3 tbsp olive oil
1 tbsp cumin
Salt and pepper

Method:

1. Boil beetroot in a saucepan of boiling water for 45 minutes or until a skewer can pass through.
2. Roast in hot oven (200C) for 20 minutes.
3. Drain chickpeas, rinse and keep liquid.
4. Finely chop onion and place in medium saucepan with chickpea liquid.
5. Simmer until onion is soft and cooked. Add salt and pepper.
6. Put aside.
7. Remove beetroot from oven and let cool. 
8. Once cool, remove the skin and discard.
9. Roughly chop beetroot.
10. Combine beetroot, garlic, cumin, olive oil, lemon juice, chickpeas, tahini and onion mixture together in food processor.
11. Serve with crackers or cut up vegetables - also works beautifully on a steak sandwich. Again - it's hummus, so there's little you can't do with it.