Beetroot and fennel houmous
4 small beetroot 1 small fennel bulb, trimmed and fronds reserved for garnish Olive oil Salt and freshly ground black pepper 400g can chickpeas, drained and rinsed 1 fat clove of garlic, peeled and crushed 1tsp fennel seeds, plus extra to garnish 1tbsp tahini Generous squeeze of lemon juice 100-125ml extra virgin olive oil
Preheat the oven to 200°C/ Fan 180°C/gas 6. Wrap each beetroot in foil and place in a roasting tin. Slice the fennel and toss with a little oil in a separate roasting tin and season.
Put both tins in the oven and roast for 40 minutes, until the fennel is softened and the beetroot tender when touched with the tip of a knife.
Once the beetroot are cool, peel them and put into a food processor with the roasted fennel, chickpeas, garlic, fennel seeds, tahini and lemon juice. Whizz to form a smooth paste, drizzling in the extra virgin olive oil as you go. Loosen with a little cold water if it is too thick. Garnish with fennel fronds and fennel seeds.