Beetroot Hummus

Method

1. Place the pre-cooked chickpeas with a little of their cooking water into a cutter or food processor.
2. Add the pre-cooked beetroot.
3. Add a little lemon juice.
4. Add the tahini.
5. Add salt.
6. Add the sesame oil and extra virgin olive oil.
7. Blend until you reach the desired consistency (smooth or slightly chunky).
8. If too thick, add more olive oil or chickpea cooking water; if too thin, blend less.
9. Serve in a bowl, top with a few chickpeas, sesame seeds, mint leaves (or wild fennel flowers), and a drizzle of extra virgin olive oil. Accompany with toasted rustic bread or raw vegetable sticks.