Beetroot Hummus

1: Preheat the oven to 200°C / 392°F fan.

2: Add the beetroot to a baking tray, drizzle with olive oil, and sprinkle with salt and pepper. Bake for 20-30 minutes or until soft.

3: Meanwhile, add the chickpeas and bicarbonate of soda to a large pot of boiling water. Reduce the heat and simmer for 15 minutes.

4: Drain the chickpeas and add them to a bowl of cold water. Rub between hands to remove the skins, then discard the skins.

5: Add the garlic cloves to the tray with the beetroot and roast together for a further 2 minutes.

6: Peel the garlic and add it to a blender along with the roasted beetroot, lemon juice, tahini, cumin seeds, extra virgin olive oil, and generous pinches of salt and pepper.

7: Pour in 1/4 cup of water and begin to blend. Add more water little by little until achieving a super smooth hummus.

8: Transfer the beetroot hummus to a serving dish and top with a drizzle of extra virgin olive oil, cumin seeds, and favorite toppings.