recipeName: 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)
steps: 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.
NER: beetroot cumin seeds extra virgin olive oil tin chickpeas tahini juice lemon black pepper pitta bread