Roughly chop the beetroot. Place the beetroot and chickpeas in the food processor with the tahini, garlic, lemon juice, olive oil, basil and seasoning.
Whiz together until fairly smooth and season to taste. Toast the pitta bread for 5 minutes or until just golden. Cut into wedges. Divide the rocket leaves, black olives and pitta bread on to 6 plates.
*Some Kosher products may only be available in limited stores.
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