Method

• 1

  Preheat oven to 200C/400F/Gas 6. Wrap beetroot in foil and place in a baking dish and roast until you can easily insert a knife into the flesh of the beetroot. Leave to cool, unwrap and peel off the skins.

• 2

  In a dry frying pan, roast the cumin and coriander seeds over a low heat until you can just smell their fragrance. Crush the seeds in a pestle and mortar or using a rolling pin in a small bowl.

• 3

  Place all the ingredients in a food processor and pulse till smooth and season well. Taste and add more lemon if required.

• 4

  Serve with pitta bread and sliced or whole Chantenay carrots.