Beetroot Hummus

Serves 4-6
1 can of chickpeas, or 220g cooked chickpeas (reserve liquid)
250g cooked beetroot
2 tablespoons tahini
1 teaspoon crushed garlic
1 teaspoon ground cumin
1 tablespoon olive oil
juice of half a lemon
salt & pepper
Blend all the ingredient in a food processor until smooth texture is achieved.
Add some of the reserved liquid little by little, should the mixture feel to firm.

A drizzle of olive oil and toasted pine nuts to finish.