Levantine-Style Mezze With Beetroot & Feta Hummus

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Chop your sweet pointed pepper[s] in half lengthways, then deseed (scrape the seeds and pith out with a teaspoon)

Peel and chop half your red onion[s] into wedges then finely dice the remaining onion

Drain your beetroot in a colander over the sink, then dice the drained beetroot very finely

Add the chopped pepper, onion wedges and diced beetroot to a baking tray with a drizzle of olive oil and a pinch of salt

Put the tray in the oven for 15-20 min or until the veg is tender and slightly charred – this is your roasted veg

Combine your red wine vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar in a large bowl with the diced onion – this is your quick-pickled onion

Add your bulgur wheat to a pot with plenty of boiled water (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and rinse under a little cold running water to cool slightly, then return to the pot

Drain and rinse your chickpeas

Crush your garlic open by squashing them with the side of a knife and discard the skins

Peel lengths off your courgette[s] with a peeler until you end up with a pile of courgette ribbons

Chop your tomato[es] finely

Chop your parsley finely, including the stalks, and strip your mint leaves from their stems and chop them finely, discard the stems

Add your chopped tomato and half your ground sumac (you'll use the rest later!) to the pot with the bulgur wheat, then add the chopped parsley, chopped mint, quick-pickled onion (reserve the bowl!) and a generous pinch of salt and give everything a good mix up – this is your tabbouleh

Once the roasted veg is ready, remove the tray[s] from the oven and set aside to cool slightly

Combine the courgette ribbons and the juice of half your lemon[s] (save the rest for later!) in the reserved bowl with the roasted onion wedges, the remaining ground sumac, a little olive oil and a pinch of salt – this is your marinated courgette

Add half the roasted beetroot (you'll use the rest later!) to a food processor with the juice of the remaining lemon, the drained chickpeas and the peeled garlic

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil and season with a generous pinch of salt and pepper, then blitz until smooth – this is your beetroot hummus

Tip: Blitz with an ice cube for extra smooth hummus!

Add your pitta[s] to a toaster for 1-2 min or until toasted