PIMP YOUR HUMMUS

Lucy Watson’s recipe is super-simple and healthy

1 Preheat the oven to 180°C (160°C fan) mark 4. Cut three medium-sized cooked beetroot into six pieces, put into a roasting tin with 2tsp cumin seeds, 1tbsp maple syrup and 2tbsp extra-virgin olive oil. Season and roast for 25min.

2 Blitz the beetroot with 1 x 400g tin drained chickpeas, juice 1 lemon and 2tbsp tahini until smooth. Add water if necessary. Season again.

3 Top with coriander, dukkah and pomegranate seeds. Drizzle with oil and serve with toasted rye bread.