Radical Roasted Beet Hummus with Sumac and Lime

INGREDIENTS

medium-large beetroot (mine was 200g peeled)

x 400g tin of chickpeas (organic, BPA free lining)

2 tbsp

hulled tahini

1/3 cup

oil (I used a blend of lime-infused avocado oil with extra virgin olive oil)

1 clove

raw garlic

Zest of one lemon

1/4 cup

lemon juice (lime also works)

2 tsp

sumac

1/2 tsp

coarse sea salt

Pepper

1 tsp

pomegranate molasses (if you used lime – then do this!)

Fresh mint leaves

Toasted pine nuts and sesame seeds

Kale chips / vegetable chips