- 500g raw beetroot, leaves trimmed
- 2 x 400g tins chickpeas, drained and rinsed
- Juice of 2 lemons
- 1 tbsp ground cumin
- 4 tbsp olive oil
- 1 tbsp Greek yogurt
- 1 tsp cumin seeds
- Salt and freshly ground black pepper
Cook the beetroot in a large pan of boiling water with the lid on for 30-40 minutes until tender. When they’re done, a skewer or knife should go all the way in easily.
Peel the beetroot and discard the roots (wear rubber gloves to prevent your hands from staining).
Roughly chop the flesh and then place into a food processor along with the chickpeas, lemon juice, cumin and olive oil and whizz together until a coarse paste has been formed. Season with a pinch of salt and pepper.
Transfer to a serving bowl and then swirl through the Greek yoghurt. Lightly toast the cumin seeds in a dry frying pan for about 30 seconds and then sprinkle over the top of the hummus.