Preheat oven to 200°C. Quarter the beetroot and wrap it in foil paper along with the garlic, thyme and a drizzle of olive oil. Bake for about 45 minutes or until the beetroot is tender. Remove from oven and set aside.
Place the cumin seeds in a frying pan and gently dry fry, until they start releasing their aroma.
Remove the thyme from the foil. Place the beetroot and peeled garlic in a food processor along with the chickpeas, olive oil, lemon juice and balsamic vinegar. Blend until the ingredients form a smooth purée. Add the cumin seeds and pulse the purée a couple of times. Season with sea salt and fresh ground pepper.
Just before serving, sprinkle with crumbled feta cheese and chopped walnuts.