Anchovy palmiers with beetroot hummus

Ingredients For the anchovy palmiers 20 salted anchovies 1 tbsp olive oil 2 garlic cloves 1 bunch fresh parsley, finely chopped 1 lemon, zest and juice 1 x 375g/13oz packet ready-made puff pastry 1 free-range egg, beaten with a little salt (for glazing) For the beetroot hummus 1 x 400g/14oz can chickpeas, drained and rinsed 200g/7oz cooked beetroot 2 lemons, zest and juice 1 garlic clove, crushed 2 tbsp tahini 100ml/3½fl oz extra virgin olive oil Preparation method Preheat the oven to 180C/350F/Gas 4. Place the anchovies, olive oil, garlic, parsley, lemon zest and juice into a food processor and blend until smooth. Roll out the pastry to a 5mm/ ¼in thickness. Spread over the anchovy mixture, leaving a 2.5cm/1in gap around the edge. Roll the two longest sides tightly towards each other until they meet in the middle. Wrap in clingfilm and chill in the fridge for 20 minutes. Cut the filled pastry into 2.5cm/1in thick rounds. Place the palmiers onto a baking sheet cut-side up and brush with egg wash. Bake in the oven for 15 minutes, or until risen and golden-brown. Meanwhile, for the beetroot hummus, place all the ingredients in a food processor and blend until smooth. Remove the palmiers from the oven and serve with the hummus.