Pre-cooked beetroot has a long life so worth keeping in your fridge to whip up this delicious dip or healthy salads.

Method:

• Roughly chop the beetroot.
• Place the beetroot and chickpeas in the food processor with the garlic, lemon juice and olive oil.
• Blitz until smooth and season to taste.
• Toast the pitta bread for 5 minutes or until just golden. Cut into wedges.
• Divide the black olives and pitta bread on to 6 plates. 
• To serve: place a generous helping of hummus on the decorated plate and top with a dusting of freshly ground black pepper and chopped basil.

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First published in the JC June 22 2018