Beetroot Hummus with Crispy Tarka
Drain the chickpeas and drain and quarter the beetroot.
Place the chickpeas, beetroot, 1 garlic clove, tahini and ground cumin in a food processor with the juice of half a lemon, 50ml olive oil and 50ml cold water.
Season well with salt and pepper and blitz until smooth, adding more water or olive oil, if necessary.
Thinly slice the shallot, red chilli and remaining garlic clove, finely chop the ginger, and roughly chop the fresh coriander.
Heat the ghee in a saucepan that is at least 6 inches tall. This is to minimise splattering later.
Carefully add the curry leaves - they will pop and sizzle - then add the shallots and cumin seeds and cook until golden.
Add the red chilli, garlic and ginger and cook for 2 minutes.
Turn the heat off and stir in the fresh coriander. Season with salt and pepper.
Pour the spiced ghee over the hummus then serve with warm flatbreads. Enjoy!