Serves 4-6 as a light lunch with some lovely homemade KAMUT flatbreads and crunchy salad
4 small or 2 large beetroot, peeled and chopped (approx 2cm)
1 tsp fresh rosemary, chopped
4 cloves garlic, skin on
1 can 400g chickpeas, drained and rinsed
1 tsp cumin seeds
1 large lemon
1 tsp sesame seeds
- Pre-heat the oven to 200 C, Gas 5-6
- Place the chopped beetroot in a roasting tray. Scatter over the rosemary, garlic cloves, drizzle with olive oil and plenty of seasoning. Roast for approximately 45 minutes or until the beetroot can be easily pierced with a knife.
- Allow the beetroot to cool, squeeze the garlic out of its skin and pop both into a blender or food processor along with the chickpeas, cumin seeds (ideally dry fry these to release the flavour or crush in a pestle and mortar), juice and zest of the lemon. Add around 4 tablespoons extra virgin olive oil and blitz to a smooth paste.