ROASTED BEETROOT HOUMOUS

Serves 8 ● Prep 10 mins

● Cook 45 mins

● 2 small whole beetroot (you’ll need about 250g)

● 400g tin of chickpeas, drained and rinsed

● Juice of 1 lemon

● 2½tbsp tahini

● 2 crushed garlic cloves

● ½tsp ground cumin

● 1tbsp extra-virgin olive oil

● Salt and freshly ground black pepper

Preheat the oven to 200°C/ fan 180°C/gas 6. Trim and scrub the beetroot, then wrap each of them individually in kitchen foil. Roast for around 45 minutes, or until tender. Remove from the foil, and let cool slightly before peeling and roughly chopping.

Transfer the beetroot to a food processor. Add the chickpeas to the food processor with the lemon juice, tahini, garlic and cumin. Blitz until almost smooth. With the machine running, gradually drizzle in the olive oil and continue to process until the mixture is completely smooth.

Season to taste and serve with a selection of Zero Point vegetable crudités such as those pictured left.