Lamb Bake With Easy Beet Hummus - cooking recipe

Ingredients

2 None lemons, 1 juiced, 1 cut into wedges
1 can (15 oz) chickpeas, drained and rinsed
8 oz drained canned or cooked, sliced beets
1 1/2 tbsp tahini
1 clove garlic, crushed
8 None equal-sized baby potatoes
8 None thin lean lamb sausages
2 None red onions, peeled and each cut into 8 wedges
2 tsp vegetable or olive oil
2 tbsp Moroccan seasoning
2 None pita bread, toasted

Preparation

For the hummus, process the chickpeas, beets, tahini, lemon juice, garlic and 2-3 tbsp of warm water in a food processor until smooth. Season to taste and set aside.
Place the potatoes in a microwave-safe bowl. Cover with plastic wrap. Microwave on high for 4 mins or until partially cooked. Cool slightly. Cut in half.
Place the sausages, potato, onion and oil in a roasting [an. Sprinkle with seasoning; toss well.
Bake for 20 mins or until the sausages are cooked and the potatoes are golden brown and tender. Serve with beet hummus, lemon wedges and bread.