Baby Beetroot Spiced Hummus with Creamy Yoghurt

Step 1

Trim the tail and the leaves off the beetroot and place in a small saucepan, add enough water to cover the beetroot. Pop it on the stove and bring to the boil. Cook for 30-35 mins.

Step 2

Meanwhile grab your food processor or blender and add your drained chickpeas, cumin, garlic, ¾ of your lemon juice and the salt.  Blitz until smooth. Set aside.

Step 3

Check your beetroot after 30 mins, if you poke them with a sharp knife, they will slide off the knife when cooked. When they’re cooked, strain the beetroot and let cool for 5 mins. Using your hands, you should be able to push the skin off the cooked beetroot. Roughly chop and add to the food processor, blitz again until you have a relatively smooth hummus. Check the seasoning and add more lemon juice or salt, if needed.

Step 4

Smear your beautiful bright hummus across a nice platter.  Put your yoghurt in a small bowl and add about 1 Tbsp of water to thin it out, it should be a nice dollopy consistency. Drizzle your yoghurt over the hummus.  If you have olive oil, a nice drizzle of that looks and tastes great too. Garnish with some orange zest (you can grate this directly over the platter) and mint leaves.