INGREDIENTS:

• 2-3 golden beetroots
• 1/2 cup drained chickpeas
• 2 tsp chipotle spice
• 3 slices kent pumpkin
• olive oil spray
• black salt or sesame seeds (to garnish)
• Target Beetroot, cut into matchsticks (garnish)

Hummus:

• 1 tin chickpeas, drained (liquid reserved)
• 1/8 cup lemon juice
• 1 tsp liquid smoke (optional)
• 2 tbsp tahini
• 2 garlic cloves
• 1 teaspoon sea salt
• 2 tbsp extra virgin olive oil

METHOD:

1. Wash the beets and wrap them in tinfoil, then add to a medium grill. Depending on the size of your beets, they can take anywhere between 20 minutes and an hour to cook through. Test regularly with a knife to see if slides in to the centre easily.
2. Spray the slices of pumpkin with olive oil and add to the grill, cooking until soft and golden.
3. Meanwhile, make the hummus by combining the chickpeas, lemon juice, liquid smoke, tahini, crushed garlic and salt in a blender or food processor. Add 1/4 cup of the reserved liquid from the chickpeas.
4. Add all ingredients to blender and slowly add the oil, blending until smooth.
5. Spread the hummus onto a platter, and top with the cooked beet and pumpkin.
6. Finally, add the remaining chickpeas with a little olive oil into a hot pan, along with the chipotle spice. Fry over a high heat for 3-4 minutes until the chickpeas are golden.
7. Tip the chickpeas and chipotle infused oil not the platter, and finish with beetroot matchsticks for crunch.