A recipe from the Good Food collection.
500 g (1 lb 2 oz) beetroot (beets)
80 ml (2 1/2 fl oz/ 1/3 cup) olive oil
1 large onion, chopped
1 tablespoon ground cumin
400 g (14 oz) tin chickpeas, drained
1 tablespoon tahini
80 g (2 3/4 oz/ 1/3 cup) plain yoghurt
3 garliccloves, crushed
60 ml (2 fl oz/1/4 cup) lemon juice
125 ml (4 fl oz/1/2 cup) vegetable stock
pitta or pide (Turkish/flat bread), to serve
1. Scrub the beetroot well. Bring a large saucepan of water to the boil, add the beetroot and cook for 35-40 minutes, or until tender when pierced with the point of a sharp knife. Drain and cool slightly before peeling.
2. Meanwhile, heat 1 tablespoon of the olive oil in a frying pan. Sauté the onion over medium heat for 5 minutes, or until softened. Add the cumin and cook for a further 1 minute, or until fragrant. Set aside and leave to cool slightly.
3. Chop the beetroot and place in a food processor or blender with the onion mixture, chickpeas, tahini, yoghurt, garlic, lemon juice and stock. Blend until smooth. With the motor running, add the remaining oil in a thin, steady stream. Blend until thoroughly combined. Serve with pitta bread or pide.