1-2tablespoonsraw apple cider vinegarto your taste.
3-4tablespoonswater for blending.
6-8fresh mint leaves.
½teaspoonsea salt or himalayan salt.
freshly ground black pepper to taste.
As a garnish (optional).
A sprinkle of raw sesame seeds
a few chopped mint leaves plus a drizzle of extra virgin olive oil.
Place the mint leaves on top of one another and roll them up. Finely, slice with a knife and leave to one side. I like to stir the mint leaves through at the very end.
Peel, then roughly chop the garlic and beetroot. Place into a food processor with the rest of the ingredients (omitting the mint) and blend until silky smooth. Keep an eye on the blending and if it looks a little dry, add another tablespoon of water.
When it's ready, stir through the mint and do a taste test. Adjust the seasoning to your liking with salt and freshly ground black pepper.
Using the spatula, empty the hummus onto a serving dish and sprinkle with sesame seeds, a little chopped mint, and a few drops of extra virgin olive oil.
Pause the mixing intermittently while blending, and using a spatula, scrape the mixture from the side of the mixing bowl back into the middle. Continue to blend until smooth.To store, keep covered in the refrigerator and use with 2-3 days.