Try our autumnal version of hummus. The red beetroot adds a certain earthy sweetness to the chickpeas, making it not only pleasing to the eye but also to the palate.
Red Beetroot Hummus
240 g / 8,5 oz cooked chickpeas
4 small cooked beetroots
1 tbs tahini or 2 tbs sesame seeds
1/2 clove of garlic, chopped (optional)
a squeeze of lemon juice
2-3 tbs extra-virgin olive oil
Put the chickpeas, the red beetroots, the tahini or sesame seeds, garlic, squeeze of lemon juice, extra-virgin olive oil and salt in a bowl or food processor, and whiz until smooth.
Check the consistance, and add a little water if it's too stodgy.
Put this mix in a bowl and drizzle over some more olive oil if you want.