Cook the beetroot in a large pan of
boiling water with the lid on for 30-40 mins
until tender. When they’re done, a skewer
or knife should go all the way in easily.
Drain, then set aside to cool.
Pop on a pair of rubber gloves. Pull off
and discard the roots, leaves/stalk and
peel of the cooled beetroot. Roughly
chop the flesh. Whizz the beetroot,
chickpeas, lemon juice, cumin, 2 tsp salt
and some pepper. Serve swirled with a
little yogurt, some toasted cumin seeds,
a little torn mint and some crusty bread.