Beets and roasted chickpeas hummus

Beets preparation: Preheat the oven to 180C. Wash beets well and fold with aluminum foil. And leave it in the oven for 90min. If it's small for 60min. Till they get tender. Cool it down.

When it is cold enough and peel the skin, cut into chunks. And leave them to cool completely.

Pour cold beetroot pieces together with all other ingredients for hummus into your food processor and grind until you have a smooth mixture.

Try and see if you need extra salt. Also check if you need extra olive oil or lemon juice to have desired density and taste. The hummus should not be too thick or watery and should not be too sweet. Pour into a bowl.

You can keep it in the refrigerator or covered well with plastic wrap, up to 5days. Remove from the fridge half an hour before serving and mix well with a spoon or spatula to fluffy and creamy.

Spicy chickpeas : Preheat the oven to 200C. Put a piece of parchment paper on the bottom of a pan. Take the cooked chickpeas and rub them well with paper towel to remove their skins. If using canned chickpeas, first dry them. Discard the skins, transfer the chickpeas in a bowl with the remaining ingredients and mix well with a spoon to mix the ingredients.

Empty the pan and spread them to be in a single layer. Place on the middle shelf of the preheated oven and bake for 35-40min or until well browned and crisp, checking every 10min and stirring gently to avoid burn out.

If just try the take out of the oven may not be very crispy when cool but will be very crunchy. Have your mind and do not be tempted to cook more because after will be too hard and not be eaten. You can keep them in a Tupperware closed well for several weeks.

Serving of hummus Serve the hummus in a bowl and drizzle with olive oil. Mix some chickpeas with plenty of chopped dill and sprinkle over the hummus. Serve with baked pies cut into triangles.