Four globes of beetroot (about 400g weight)
1 tin chickpeas (400g)
Three tablespoons tahini paste
Juice 1 lemon
Salt & Pepper
Extra virgin olive oil
Pre-heat oven to about 200C.
Wash the beetroot. Wrap in an oiled piece of kitchen foil and roast in the oven for around an hour or until tender and soft. Cool.
Skin the beetroot and put into a food processor. Blitz until becoming a puree. Add half the tin of chickpeas, the crushed clove of garlic, half the lemon juice, the tahini paste and a splash of cold water. Blitz again until well blended. Add a little more water if it is rather solid.
Add a good lot of seasoning and more chickpeas. How many you add is up to you. Blend again and taste. You may prefer a smooth houmous or one that has more texture. Adjust the flavour with more lemon juice, seasoning and maybe more tahini.
Add a couple of tablespoons of the extra-virgin olive oil and blitz again.
Serve in a bowl with more oil drizzled over and lots of finely chopped coriander sprinkled over the top.
Extras: Grate in a little bit of the rind of an orange (a little goes a long way) and add a teaspoon of freshly roast and ground cumin seed for a different flavour.