Prep time: 10 minutes
1 Can Chickpeas, drained and rinsed
1 cup roasted beetroot
¼ - ½ Cup Water
3 Tbsp Olive oil
1 Tbsp Tahini paste
1 tsp Lemon juice
1 Garlic clove, peeled
Salt and pepper, to taste
Place ¼ Cup of water and the rest of the ingredients into a food processor, pulse the ingredients until smooth.
Season the mixture well, if the hummus is still to thick you can add more water.
Serve the hummus with the cheese straws, store the hummus in the fridge for up to 3-4 days.