Beetroot hummus

As today is International Hummus Day (shouldn’t it be that day everyday?!) I am posting one of my go-to, super-simple recipes that is ideal as brunch, light lunch or a mid-morning or afternoon snack. Serve with a soft-boiled egg, a flatbread or a slice of sourdough toast and sprinkle with some fresh herbs and dukkah.

Ingredients

3-4 medium beets (boiled or roasted)
2 generous tablespoons of good quality light tahini
2 generous pinches of smoked sea salt (I use Maldon)
1 tsp of harissa (I like the Belazu range)
2tbps of good quality extra virgin olive oil
1/2 lemon juice

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Place all your ingredients in the food processor and pulse until smooth. Taste and adjust seasoning to your liking. Yes, it’s that simple!