Bright and cheery beetroot hummus...

I have come across beetroot hummus recipes several times, and each time I make a mental note to try it the next time I crave hummus. But somehow I never remember to buy beetroot when I shop for my vegetables! I guess that comes from the fact that I'm not too fond of it. But the vivid color of beetroot hummus was just too good to resist...and this time I made sure I wrote it in my grocery list. I must say that I've never had anything apart from Cotton Candy that is so vibrant and so PINK!!! A lovely color befitting an amazing dip....I don't think I can ever go back to making regular hummus! The bright color has definitely inspired me to do more beetroot experiments. Next on the to-do list...roasted beetroot hummus! 

1 can (400 gms) chickpeas
1/2 cup tahini (sesame seed paste)
1 medium beetroot
1/4 cup lemon juice
3 cloves garlic
1 tsp cumin powder
3 tbsp olive oil
salt

Drain the chickpeas and preserve 1/2 cup of the liquid. (You could also use raw chickpeas if not running short of time. Soak the chickpeas overnight and boil until tender). Slice the beetroot and steam or boil for about 5 mins or until they become soft. Drain the slices and let cool. 

In a blender, add all the ingredients and grind to a smooth paste adding the preserved liquid gradually. Serve drizzled with olive oil.