• 500 g beetroot in 2cm dice
• 1/8 cup olive oil
• 1 large red (Spanish) onion peeled & quartered
• 3 cloves garlic peeled
• 400 g can chickpeas rinsed and drained
• 50 g lemon juice
• 1 tsp Urban Forager Vegetable Stock Concentrate
• 1/4 tsp cayenne pepper (optional)
• 1/8 cup olive oil, extra
• water to blend

1. Preheat oven to 200C
2. In an ovenproof dish, toss beetroot, onion, garlic and cumin seeds in olive oil
3. Bake for approximately 30 minutes. I find this time varies dramatically with the beetroot, so continue cooking until tender. If cooking for longer than 30 minutes, remove garlic from dish
4. Add roasted beetroot, onion and peeled garlic to food processor with lemon juice, stock and extra oil. Process until desired consistency is achieved using additional water or oil to adjust

The water content of the beetroot will vary, affecting the cooking time and the amount of additional liquid required.