40mlEVOO, Extra Virgin Olive Oil, plus more for drizzling
½tspdry Cumin, finely ground
1tspdry Coriander, finely ground
1tspSumac
1tspPoppy Seeds, Lightly toasted
½tspSea Salt
¼tspfreshly ground Black Pepper
Pitta Bread
Instructions
Use a medium pot filled with lightly salted water and add the beets. Bring to a boil and simmer with the lid on for 45’ and until the beets are cooked and soft. Remove from the pot and allow to cool. Once cool enough to handle chop them to small pieces.
Use a food processor with the metal blade attached. Add the chickpeas along with the tahini, lemon juice and process well. Add the beets and process, followed by the yoghurt, feta, cumin and coriander, season with the salt and pepper and process a bit more.
Finally pour, while processing, the olive oil aiming for a smooth hummus.
Serve in a bowl and garnish with the sumac and the poppy seeds, drizzle some more olive oil and serve with pitta bread.