Sweet beets and savoury chickpeas come together to create a luxurious Egyptian-style dipping sauce, making this beets chickpeas hummus the perfect dip.
Soak the dried chickpeas in enough water to completely cover the chickpeas for a minimum of 17 hours.
When ready to cook, discard the soaking liquid and transfer the chickpeas into a pan. Cover with fresh water and boil on medium heat until soft. This should take about 2 hours.
Drain the chickpeas, ensuring you reserve the cooking liquid (aquafaba). Then peel the chickpeas, and set aside.
Pre-heat oven to 180 degrees centigrade (fan-assisted) or 200 degrees centigrade if not fan-assisted.
Coat the beetroot with the olive oil, ensuring the oil is well distributed over the beetroot. Sprinkle some salt and black pepper over the beet.
Wrap beets in foil, place on a parchment sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
Remove from the oven, and leave to cool for 5 - 10 minutes. While the beet is still cooling, and cool enough to handle, peel the skin off, then dice the beets, and set aside.
Add the tahini and lemon juice to a blender and blend for 2 - 3 minutes until the tahini mix looks like whipped cream. This step is vital for a creamy hummus.
Then add the peeled chickpeas, diced beets, roasted garlic, salt, pepper and blend until smooth.
Then add several spoons of the aquafaba and blend till you reach your desired consistency
