Beetroot Hummus

Ingredients

• 3 medium-sized beetroot
• 2 teaspoons cumin seeds
• 2 tablespoons extra virgin olive oil
• 400g tin chickpeas, rinsed and drained
• 1 teaspoon tahini (sesame seed paste)
• juice of 1 lemon
• freshly ground black pepper
• toasted pitta bread, to serve (optional)

Preparation

1. preheat the oven to 180°c.
2. cut each beetroot into 6 pieces, then put them in a roasting tin and sprinkle with the cumin seeds and oil. season well and roast for 25 minutes.
3. once roasted, put the beetroot in a food processor, add the chickpeas, lemon juice and tahini, and blitz until smooth. add a splash of water to loosen the mixture if necessary. season with plenty of freshly ground black pepper.
4. serve immediately or refrigerate.