Beetroot and Chickpea Dip

Make Ahead – Roast beetroots up to 2 days ahead, refrigerate until needed.

Store – Refrigerate leftovers, covered, for up to 3 days.

Freeze – Freeze in airtight container for up to 1 month. Defrost overnight in fridge and use within 24 hours. If dip separates on defrosting, blitz again in food processor.