If you don't tolerate chickpeas this hummus is a great alternative. When beetroots are in season we make a batch of it every week and dollop it on practically everything. It's so good!
2 medium to large size beetroots
2 tablespoons tahini
2 tablespoons extra virgin olive oil
1 tablespoon lemon or lime juice
1 tablespoon apple cider vinegar
1 tablespoon sauerkraut juice (substitute for extra lemon juice if you need)
1 clove of garlic
2 teaspoons ground cumin
1/2 teaspoon sea salt
Preheat oven to 180 degrees
Give the beets a good scrub (leave the skin on) and chop into cubes.
Drizzle with some oil and a splash of water, cover with foil and roast for 20-30 minutes or until tender.
Place all other ingredients in a high speed blender or food processor while you wait for the beetroot to cook.
When the beetroot is cool add to the blender with the other ingredients and blend until smooth.
Store in a jar in the fridge. Will keep for around 4-5 days if it lasts that long!