Beetroot-parsley hummus

• 2 medium-sized beetroots
• 2 cans of chickpeas (285 g per can) rinsed
• 2 tbsp tahini
• ½ bunch Tamsin parsley
• 3 tbsp olive oil
• 1 garlic clove
• Juice of 1 lemon
• 1-2 tbsp water if needed
• salt and black pepper

Cook the beetroots until tender in a pot, or you can also use ready-cooked beetroots. Peel the garlic and toast it in a clean frying pan for a couple of minutes until it gets slightly browned (this makes its flavor milder in the hummus). Place all ingredients in a bowl, such as one for an immersion blender. Blend into a smooth paste. Thin with water if needed. Check the saltiness. Serve with feta cheese and iceberg lettuce.