red bean and beet hummus

Serves: 6

Ingredients:
5 cloves roasted garlic
1 tin red kidney bean drained and rinsed (230g)
½ cup baby beetroot (boiled, peeled and diced)
½ cup low-fat yoghurt
3 tablespoon tahini
2 tablespoons basil
1 cup boiled –cooled water
salt and pepper to taste

Method:
place the garlic in the oven and roast for 10 minutes at 180°c. mash with a fork and set aside to cool for use later.
place all ingredients in a blender and pulse to a smooth, thick sauce consistency.
season with salt and pepper.
refrigerate for 1 hour before using.