Try roasting a couple of medium sized beetroots, give them a good scrub under the tap, then trim off the top and tail.  Cut into equal sized wedges, place in a roasting pan and drizzle with olive oil.  Season the beets with sea salt and freshly ground pepper.  Roast until tender and allow to cool.   Meanwhile drain a can of chick peas reserving a little of the liquid, finely zest and juice an unwaxed lemon and crush a clove or two of garlic. If you want to remove the chick pea husks that is fine, alternatively when you blitz everything together in a blender or food processor add a couple of ice cubes which will create a smoother puree.

Add a generous tablespoon of tahini and a teaspoon of Ras el Hanout or ground cumin if you prefer. Blitz some more and then continue to add a couple of generous tablespoons of olive oil and some of the reserved liquid until you have created your preferred consistency.  Check for seasoning and serve with radish and young carrots to dip into.

Cooks Tip – Waste not, want not

Wash the tender leaves of your beets and remove and roughly chop.  Stir fry and then add a little shredded sorrel and baby spinach, to wilt.  Serve with a poached egg and toasted sourdough for brunch.