beetroot and cumin hummus

with toasted walnuts

  • 400g can chickpeas (garbanzos), drained and rinsed
  • 1 tablespoon tahini
  • 1 clove garlic, crushed
  • ¼ cup (60ml) lemon juice
  • 225g can baby beetroot, drained
  • ½ teaspoon ground cumin
  • sea salt and cracked black pepper
  • ¼ cup (70g) natural Greek-style (thick) yoghurt, to serve
  • ¼ cup (25g) walnuts, toasted and chopped, to serve
  • micro (baby) lemon balm leaves (optional), to serve
  • extra virgin olive oil, for drizzling
  1. Place the chickpeas, tahini, garlic, lemon juice, beetroot, cumin, salt and pepper in a food processor and process until smooth. 
  2. Place in a serving bowl and top with the yoghurt, walnuts and lemon balm, if using. 
  3. Drizzle with oil to serve. Makes 1½ cups.
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