ROAST BEETROOT HUMMUS

Serves 6 as part of a meze spread EASY

GREAT VALUE

Preparation: 15 minutes, plus overnight soaking time Cooking: 50 minutes

dried chickpeas 200 g bicarbonate of soda 2t red beetroot 500 g olive oil, for roasting garlic 4 cloves lemon juice 1⁄3 cup sea salt flakes 1t tahini 2⁄3 cup ground cumin ¼t sea salt and freshly ground black pepper, to taste

1 Soak the chickpeas overnight with the bicarb in lots of water. They will double in volume. 2 Preheat the oven to 200°C. Wrap the beetroot in foil, drizzle with olive oil and roast for 40 minutes, or until soft. 3 Drain the chickpeas, then place in a saucepan, cover with water and simmer until soft enough to squash between your fingers, about 20 minutes 4 Bash the garlic using a mortar and pestle, then add the lemon juice. Marinate for 30 minutes, then separate the garlic and juice. Discard the garlic or use in another dish. 5 Place the tahini in a blender, add 4 T cold water and process until creamy and smooth. Add the garlic-infused lemon juice, chickpeas, beetroot and cumin. Process until it reaches the desired consistency. Add more lemon juice to taste and season.

6 Serve on a plate garnished with

¼ raw beetroot and a drizzle of olive oil. MEAT-FREE, WHEAT- AND GLUTENFREE, PLANT-BASED