- 1 roast beetroot
- 400g chickpeas
- zest and juice of 1 large lemon
- 2 cloves garlic
- 2 tbsp tahini
- 2 tbsp olive oil
- Hummus is the food of the health gods and is so easy to make, we wonder why anyone would buy the stuff. Just plain old hummus with chickpeas and lemon does it for us every time, and once you have it down pat, you can pimp it to your heart’s content with such wonders as coriander, avocado (blitz half and half chickpeas and avo with olive oil, garlic and lemon for our favourite – guacammus), or Moroccan style, layered with onions softened in lashings of oil, butter, ground cumin, turmeric and pink peppercorns.
- For this beetroot version, pre-heat the oven to 190C/Gas 5, lay wedges of peeled fresh beetroot in a tin, sprinkle with olive oil and roast for about 40 mins until tender (make extra to use as a meal accompaniment with fresh thyme sprigs and garlic).
- Once the beetroot is cool, put it into a food processor along with the other ingredients and whizz. Add more salt, lemon juice or olive oil to taste, and if it’s too thick add a little water.