Roasted beetroot hummus

Preheat the oven to 180°C/fan 160°C/gas 4.

Cut each beetroot into 6 pieces, then put them in a roasting tin and sprinkle with the cumin seeds, maple syrup and oil. Season well and roast for 25 minutes.

Alternatively, if you’re short on time, you can use vacuum-packed beetroot, without vinegar.

Once roasted, put the beetroot in a food processor, add the chickpeas, lemon juice and tahini, and blitz until smooth. Add a splash of water to loosen the mixture if necessary. Season with plenty of freshly ground black pepper.

Spoon into the centre of a plate or a shallow bowl. Using the back of a spoon, rock the base back and forth to spread the mixture out to form a bowl shape. To finish, sprinkle with the coriander leaves, if you like. You can also scatter with some pomegranate seeds.