Beetroot hummus with crispy zucchini chips

1. Soak the chickpeas overnight in water. Drain the following day, and then transfer into a pot of water and boil for 2 hours and a half until softened.

2. In a separate pot, boil beetroot until softened. Once cooled, peel and cut into small pieces.

3. Transfer the chickpeas and beetroot into a food processor and blend with tahini, lemon salt, regular salt, lemon juice and salt until smooth.

4. Slice the baby zucchini thinly and fry until crispy. Drain the excess oil on a kitchen paper towel and then season with salt and pepper.

5. Transfer the hummus into a bowl, top with the fried zucchini and garnish with goji berries and coriander, if desired.

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