So bright and colourful for entertaining your guests, this hummus variation combines the sweetness of roasted beets with earthy chickpea and aniseed flavours.

Ingredients

1 x 420g can organic chickpeas, drained

100g roasted beetroot (~2 medium beets sliced, tossed in macadamia oil and roasted until soft)

2 tbsp Anise Myrtle Macadamia Oil

2 small garlic cloves, peeled

2 tbsp natural macadamia spread

2 1/2 tbsp lemon juice

1/4 - 1/2 tsp sea salt (to taste)

1/4 cup hot water*

Method

Blend all ingredients in a food processor or blender until smooth and serve with your favourite vegetable sticks or crackers.

*Note: slightly increase quantity of water if required for blending.