Beetroot Dip

Preheat the oven to 180 degrees.

Peel and cut the beetroot into large chunks.

In a baking tray, put the beetroot and the whole garlic bulb with skin left on. Drizzle with olive oil, add salt and pepper and mix well with your hands. Cover tightly with aluminium foil and bake for 40 minutes or until beetroots can be pierced with a knife and the garlic is soft and sweet.

Remove from the oven and let the beetroot and garlic cool.

Once cool put the beetroot into a blender, then squeeze the garlic from their skins directly in. Pulse to a chunky consistency then squeeze the juice from the lemon in. Add the tahini, bicarb soda, salt and pepper and continue blending until smooth. Add a little water to loosen the consistency if you need.

Turn the oven up to 200 degrees. Drain the can of chickpeas, then tip into a clean tea towel and gently pat the chickpeas dry. The more you dry the chickpeas, the crunchier they will get.

Put chickpeas in a flat baking tray and add the olive oil, salt, cumin and cayenne pepper and mix together to coat. Roast in the oven for 15 minutes then and add almonds and sesame seeds to the pan, giving them a quick mix together. Return to the oven and roast for another 5 minutes until the seeds and nuts are golden. Allow to cool completely.

Spread the beetroot dip flat onto a plate or shallow bowl. Drizzle with extra virgin olive oil and then spoon the chickpea crunch into the centre of the dip. Sprinkle with parsley leaves and serve.