garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the paprika and puree until smooth. Season the hummus with salt ...
Use whatever leftover roast roots are to hand, and if you have some roast onions or garlic, chuck those in too. In a food processor, whiz the chickpeas, roots, lemon juice, tahini or yoghurt ...