Beetroot hummus

Ingredients 1 beetroot, 1 can chickpeas, 1 clove garlic, orange juice, orange zest, Rachel's Organic Greek Yoghurt.

Preparation: 35 minutes (plus soaking time if using dried chickpeas)

I adore hummus, Adam Sandler's Zohan has NOTHING on me! I had thought until recently that my ginger hummus was the best adaptation, but this beetroot hummus is absolutely marvellous and really does have the most fabulously exotic colour. 

1) If you are using dried chickpeas leave them to soak in cold water for a minimum of 6 hours (ideally 10-12) and cook them for 1 1/2 hours, changing the water frequently to avoid a bitter aftertaste.

2) If using canned chickpeas drain them and rinse well with cold water. It's entirely your choice whether you shell the chickpeas first - personally I prefer a bit of texture - but to shell them - Pour over boiling water and let them sit for 1 minute before straining, then pinching them gently to slide the chickpea from the shell.

3) To prepare the beetroot, wash it and slice off the stalks and leaves. Roast in the oven for 30 minutes. Carefully peel the beetroot with the nick of a knife.

4) Roast one clove of garlic in the oven for 10 minutes, then squeeze out the pureed garlic from the skin.

5) Place your chickpeas into a blender along with 1 tablespoon of greek yoghurt, a tablespoon of orange juice, salt and black pepper, the beetroot and the garlic and pulse thoroughly.

6) After blending thoroughly, stir through a little orange zest.