Beetroot hummus with roasted lemon chickpeas

Method

1. Place ¼ of the chickpeas and both cloves of garlic into a roasting tray. Drizzle over with olive oil, salt, pepper, and the juice of 1 lemon. Roast at 180C for around 35 minutes, tossing halfway
2. Blitz the remaining chickpeas, 1 ½ beetroot, tahini, roasted garlic, lemon juice to taste (keep the zest), toasted cumin seeds and olive oil. Keep adding oil until you have a silky consistency and season generously with salt and freshly ground black pepper
3. To serve, top the pink hummus with the roasted lemon chickpeas. Garnish with lemon zest, dill, cubes of the remaining beetroot, more toasted cumin seeds and drizzle with olive oil