Moutabal shawandar

• 500 g (1 lb 2 oz) of cooked beetroot (drained, if you use vacuum-packed beetroot)

Chop the beetroot into chunks and put them in a food processor. Add the yoghurt, garlic, tahini, lemon juice, salt and pepper. Purée on the pulse setting until well mixed, but not too finely chopped. I like this dip with little beetroot bits as texture.

Serve in a dish, drizzled with extra-virgin olive oil. Garnish with chopped parsley and nigella seeds.