2 -3 medium beetroot
1 tablespoon tahini
1 clove garlic
Pinch of salt
Additional olive oil
2 teaspoons olive oil
1/2 -1 teaspoon ground cumin
2-3 tablespoons sour cream
1 spring onion, finely chopped
Wash beetroot and place in a saucepan, cover with water and cook until soft. Drain, allow to cool and peel.
Place cooked beetroot, garlic, tahini and salt in a food processor and blitz until mixture forms a smooth purée. Add a little oil if necessary. Taste and add a little more tahini and salt if desired.
Place/spread the beetroot purée on a serving plate.
Drizzle a little olive oil over the purée and then sprinkle the cumin over the surface.
Spoon the sour cream over the middle of the purée, do not stir it into the beetroot.
Top with the chopped parsley and spring onion.