We love beetroot for its earthy flavour, vibrant colour and the fact that it turns practically everything purple. The parsley and lemon bring this dish to life, balancing perfectly with the beetroot, while the creamy chickpeas and tahini do the rest.
Trim the ends off the beetroot, then peel them, discarding the skins. Slice into 1cm cubes and transfer to the lined baking tray. Drizzle with olive oil and a sprinkling of salt and pepper.
Drain and rinse the chickpeas, then transfer them to a food processor along with the tahini, beetroot, juice and zest from the lemon, parsley,
Serve the hummus in a small bowl with a drizzle of extra virgin olive oil and a few leaves of fresh parsley on top.
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