250 g raw beetroot, peeled
1 garlic clove, unpeeled
A small bunch of fresh thyme
100 g chickpeas, cooked
40 ml olive oil plus more for drizzling
10 ml lemon juice
10 ml balsamic vinegar
1 tsp cumin seeds
Sea salt
Fresh ground black pepper

100 g Feta cheese, crumbled
100 g walnuts, chopped


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.

For serving
Just before serving, sprinkle with crumbled feta cheese and chopped walnuts.