beetroot hummus

Serves: 4

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)

Method:
preheat the oven to 180°c.
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.
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.
serve immediately or refrigerate.