Smoky Beetroot Hummus - IINH

Ingredients

• 250-300 g cooked chickpeas (1 tin)
• 60 g light tahini (3-4 tablespoons)
• 2 tbsp lemon juice
• 15 g garlic (finely chopped (1 clove))
• Dash of Tabasco
• 1 level tsp smoked paprika
• 1 tsp cumin
• ½ tsp Himalayan salt
• 100 –150 ml Iced water
• 130 g cooked purple beetroot (1 medium to large)
• Extra virgin olive oil to drizzle