Beetroot Hummus and Veggie sticks

Method

1. Preheat the oven to 180 degrees. Peel and cut the beetroot and toss in olive oil. Roast for 20 to 30 minutes or until tender. This should be about 1 and half cups of beetroot before roasting.
2. Remove beetroot from the oven and cool slightly.
3. In a food processor add all the ingredients and blend until smooth. Add a little extra water if required.
4. Season to taste.
5. Slice a variety or fresh crunchy vegetables to serve with your dip. Enjoy!