Beetroot Hummus with Feta and Anything-Green Topper

Beetroot Hummus

• 1 jar chickpeas (660g / drained weight 425g) (drained and rinsed)
• 125 g cooked beetroot
• 2 cloves garlic (minced or crushed)
• 1 tsp ground cumin
• 1/4 cup olive oil (60 ml)
• 1/4 cup Tahini (60 ml)
• Juice of 1 lemon
• 1/4 cup water (60 ml)
• salt & pepper (to taste)

Topper

• 2 baby cucumbers
• 2 spring onions
• 5 green olives
• 50 g feta cheese (non-dairy alternative if vegan or preferred)
• 1/4 tsp ground cumin
• 2 tsp nigella seeds
• 1 tbsp finely chopped fresh dill
• Drizzle of olive oil and a squeeze of lemon juice