Extra virgin olive oil, Zaatar, sesame seeds, sweet paprika, finely chopped parsley, edible flowers – to serve
Cook the beetroot by boiling it in water in a small saucepan for 20 minutes until tender when tested with a skewer. Allow to cool for 10 minutes. Carefully trim the ends, peel and chop the beetroot.
Add the chopped beetroot to a food processor along with the chickpeas, garlic, lemon juice, pomegranate molasses, tahini, salt, cumin and water.
Process until smooth and lump free.
Spoon beetroot hummus in a shallow wide bowl. Make indents in the hummus with the back of a spoon in swirling motions.
Drizzle extra virgin olive oil in the indents.
Garnish with Zaatar, sesame seeds, sweet paprika and parsley. Will keep in the fridge for up to 4 days.
Make sure you chop the beetroot and garlic into very small pieces to ensure easy processing in the processor and ultimately a smooth hummus.I have used rosemary flowers. Nasturtiums also go well with the hummus and their spicy taste compliments the sweet and sour flavour profile of the hummus.