1. Preheat the oven to 200 fan. Put the beetroot onto a piece of tin foil and drizzle over the oil. Season with salt and wrap up tightly. Roast for 1 hour – 1 hour 20 minutes until tender. Leave to cool slightly and then chop into quarters.
2. Drain the chickpeas and keep the chickpea water. Put the chickpeas, garlic, tahini, lemon, pomegranate molasses, beetroot and a good pinch of salt into a blender. Pour in 50ml of the chickpea water and blitz until super smooth. Add a little more of the chickpea water if it needs help.
3. Swirl the hummus onto a plate and put a good handful of pine nuts in the middle. Drizzle over a little oil and serve immediately.
2 beetroot (250-300g)
2 tsp olive oil, plus extra for drizzling
1 x 400g tin chickpeas
1 clove garlic
Juice of ¼ lemon
1 tbsp pomegranate molasses
Toasted pine nuts to serve