Beet Hummus Pasta
I tried this a couple months ago, and it tastes so good and so quick to make, now becomes a regular on our dining table. This is also a low fat hummus which I can eat as much as I want without worry about too much fat intake. I used corn pasta here, I think the hint of corn flavour compliments the beetroot really well, but you can substitute regular pasta since the star of the show is the hummus.
Beet Hummus ingredients are: 1 cup of cooked chickpea (or can), 1 minced garlic, juice and zest of a small lemon, 1 table spoon of coconut sugar,1 table spoon of tahini, salt to taste, and 250g of cooked plain beetroot. (I used precooked vacuum packed from local shop, you can boil or bake your own. I think canned ones will work just as well, just watch out for the flavouring and salt content and adjust your salt/sugar addition accordingly.
Toss them all in a food processor, pulse until you get a smooth texture. Service over your pasta with some parsley! Enjoy!
(This hummus keeps up to 3-4 days in the fridge. So you can make a big batch and use for salad, dipping later too.)