White bean & beetroot hummus | Groobarb's Wild Farm

Ingredients

• 1 can of butterbeans, washed (save the liquid)
• 200g cooked red beetroot
• 2 tablespoons freshly squeezed lemon juice
• 80g sesame seed oil
• 3 tablespoons tahini
• 6 clove of confit garlic (slowly cook in olive oil until soft and sticky)
• 1 teaspoon of ground cumin (toasted in a dry pan)
• Salt to taste