Beetroot hummus

• raw beetroot↗500g g

  leaves trimmed to 1 inch, but root left whole

• 2 x 400g cans chickpeas

  drained

• juice 2 lemons
• ground cumin↗1 tbsp tbsp
• yogurt, toasted cumin↗

  seeds, mint and crusty bread, to serve

Step-by-step instructions

1. 1

   Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.

2. 2

   Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.