Beetroot And Cumin Hummus With Toasted Walnuts | Donna Hay

Ingredients

• 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