Instructions

1. Preheat the oven to 180°C.
2. Cut the beets and red pepper into 3cm chunks. Cut the onion into 4 wedges.
3. Put them in a tray, add the garlic, season with salt & pepper, then drizzle with the oil.
4. Roast in the oven, for about 25 minutes until tender. Let them cool, then remove the skins.
5. Put the flesh into a food processor and whiz until you get a purée.
6. Drain the chickpeas, set a few aside for decoration
7. Add them to the beetroot, together with the tahini, cumin, lemon juice and parsley.
8. Pulse until you get a textured cream – you might need to add a dash of water.
9. Adjust the seasoning.
10. Serve with chopped spring onions and some chickpeas.