Olives, chioggia, beetroots, thyme, rosemary, unhulled white and black sesame seeds
Instructions
Preheat oven to 425°.
Place beetroots in an ovenproof dish with garlic. Drizzle a little olive oil over the top and roast 30 minutes or until the beetroots have softened. Leave to cool slightly; then squeeze garlic out of its skin.
Put all ingredients in a blender, preferably a high-speed one, or use a stick blender. If you use a blender with a bowl you may need to do this in two batches, since this is a real mega batch. Add ¾ cup water and blend until smooth and creamy. Season to taste with salt and pepper.
The hummus in the picture is topped with olives, thinly sliced chioggia beetroot, thyme, rosemary and unhulled white and black sesame seeds.