Ingredients

2 large kūmara, washed & sliced lengthwise
4 beetroot, peeled and quartered
Juice of half a lemon
2 cloves garlic
2 tablespoons tahini
½ teaspoon cumin
400g can of chickpeas, drained and rinsed
2 tablespoons olive oil
Pepper to taste

Method

Preheat oven to 180°C on bake

In a roasting dish place beetroot and garlic, drizzle with a little olive oil and cook for 30 minutes or until tender. Remove from oven allow to cool

Place the kūmara on another roasting tray. Drizzle with olive oil and cook for 15-20 minutes until tender

In a food processor place: cooked beetroot, garlic (squeeze out the flesh and discard of the skin), chickpeas, tahini, olive oil, lemon, cumin and pepper to taste. Whiz until smooth or desired consistency

Refrigerate until ready to serve and serve with kūmara chips or a fresh vegetable platter