Instructions

1. Preheat the oven to 200°C/fan 180°C/gas mark 6.
2. Warp beetroot in tinfoil in an oven proof dish and roast 1 hour and 30 minutes or until tender. Remove from oven and allow to cool.
3. In a food processor add the chickpeas, roasted beetroot, garlic, lemon and some of the oil (keep a little back). Blitz until you get your desired consistency.
4. Season with some sea salt and transfer to a bowl.
5. Drizzle with remaining olive oil and garnish with parsley.
6. Enjoy!