Probiotic Roasted Beetroot Hummus


1 medium beetroot (chopped into small pieces)
1 tbsp olive oil
1 x 400g tin of chickpeas (drained and rinsed)
Juice of one large lemon
3 heaped tbsp tahini
2 tbsp of our Natural Coconut Yoghurt
2 tbsp extra virgin olive oil
2 tbsp dukkah
Salt and pepper to taste


To begin with preheat the oven to 180 degrees fan bake. Drizzle 1 tbsp of olive oil over the pieces of beetroot and roast in the oven for 30 minutes or until cooked and a little crispy. To make the hummus add roasted beetroot and all other ingredients to a food processor or high speed blender and blend until smooth and creamy. You may need to add a little water to get desired consistency. Before serving, sprinkle over some dukkah and a generous drizzle of olive oil. 

This will keep in the fridge for about 5-7 days (if it lasts that long!) 

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