Green harissa whipped chickpeas with roasted beetroot

Preheat the oven to 200°C, gas mark 6. Cut the beetroot into thin wedges and tip onto a baking tray; drizzle over 1 tbsp oil and scatter over 1 tsp cumin seeds and a pinch of salt. Roast for 40-45 minutes or until tender. Meanwhile, on a separate baking tray, toss half of the chickpeas with ½ tbsp oil, the remaining ½ tsp cumin seeds and the garlic; roast for 15-20 minutes until golden and crisp.

Tip the remaining chickpeas into a food processor with the harissa, 1 tbsp tahini, 1 tbsp of the chickpea liquid, the remaining 1 tbsp oil, the salt and 2 ice cubes. Whizz until smooth and creamy, adding more chickpea liquid if needed. Spread the purée onto a plate, then spoon over the roasted chickpeas and beetroot. Drizzle with the remaining 1 tbsp tahini and scatter over the mint leaves and nigella seeds. Serve with pittas or flatbreads, if liked.