BEETROOT HUMMUS

PREPARE this at the beginning of the week and you can enjoy it for up to seven days. It’s packed full of flavour and nutrients such as potassium which can help to regulate your blood pressure.

SERVES: 4

1 large beetroot 4 tbsp extra virgin olive oil 400g cooked chickpeas, drained Zest of 1 large lemon — and juice of ½ lemon 2 large garlic cloves, minced 2 tbsp tahini Salt and freshly ground black pepper Carrot sticks, to serve PREHEAT the oven to 180c/gas 4. Remove the stem and most of the root from the beetroot. Scrub and wash it under cold running water until clean. Place it on a piece of foil, drizzle over 1 tbsp of oil and wrap tightly. Roast for 1 hour, or until tender and a knife can be inserted into the centre without resistance.

Remove the foil, place beetroot in a bowl and leave in the fridge to cool. Peel, quarter and then blend in a food processor. Add the remaining ingredients, except for the oil, and whizz until smooth. Drizzle in the oil as the hummus is mixing.

Taste and season as needed, adding more salt, lemon juice or olive oil if necessary. If the consistency is too thick, add a little water. The hummus will keep in the fridge for up to a week. Serve with carrot sticks or other vegetables, such as celery, pepper or cucumber.