Beetroot Hummus with baked Harissa tortilla triangles

1. Boil the beetroot until tender and leave to cool in the liquid.
2. In a bowl, add the tahini paste, harissa paste, sea salt and 80ml of olive oil and set to one side.
3. Purée 180g of the roasted cauliflower with the drained chickpeas and cooked beetroot, then mix with the paste mixture in the bowl and chill for 20 minutes.
4. Break the remaining cauliflower into small pieces for garnish.
5. To serve, cut the harissa tortilla wrap into triangles and bake in a hot oven at 180°C for 3-4 minutes until crispy.
6. Serve your beetroot hummus in a chosen dish and sprinkle the hummus with cauliflower, add a drizzle of the remaining olive oil and serve with the baked tortilla triangles.

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