Transfer the beetroot, garlic, about three-quarters of the chickpeas and any liquid to a food processor and process to a smooth purée. Mix in the tahini, olive oil and lemon juice, then taste for seasoning, adding salt and pepper if required. Scrape into a serving bowl, cover with clingfilm then refrigerate till necessary.
hazelnut dukkahto serve Set the oven at 200C/gas mark 6. Line a baking tin with foil, leaving enough to fold over and seal the contents. Rinse the chickpeas in running water then tip them into the foil-lined baking tin. Peel the beetroot then chop each into about six pieces and add them to the chickpeas.
hazelnut dukkahto serve Set the oven at 200C/gas mark 6. Line a baking tin with foil, leaving enough to fold over and seal the contents. Rinse the chickpeas in running water then tip them into the foil-lined baking tin.
Peel the garlic, then tuck among the beetroot. Pour in the water and olive oil, season lightly then fold over the foil and seal by lightly scrunching the edges together. Bake for an hour then open the foil and test for tenderness.