This vivid beetroot hummus is wonderful on toast with avocado for brunch, or used as a dip for fresh veggies. I've served it with a pretty avocado rose.
Remove the stalks and peel the beetroot (I do it under running water in the sink to make less mess). Chop the beetroot into small chunks and wrap it all loosely in foil. Place on the baking tray and roast for 30 minutes or until soft. Allow to cool.
Add the cooled beetroot, chickpeas, garlic, olive oil, lemon juice and tahini to a blender or food processor and whiz until it forms a thick paste.
To serve:
Cut the avocados into slices or decorative rose shape. Spread the beetroot hummus onto the toasted sourdough and top with the avocado. Sprinkle with the sesame seeds (if using).
To make an avocado rose:
Lightly oil a large plate or non-wooden chopping board. This is so you can slide the avocado around easier. Lightly oil a sharp knife.
Cut the avocado in half and remove the stone. Peel the avocado halves then place cut side down on the oiled surface. Make thin cuts from end to end. Use your hands to manipulate the slices to they fan out into a long ‘snake’ of avocado slices, then wind it up from one end to the other to form a flower.