Some people are terrified of beets. Fair enough, they have a habit of bleeding over everything (my white cutting board loves this), they look a little out of this world and unfortunately, the pickled-vinegary-crinkle-cut variety have caused most people to turn them down. You might have even had a nightmare or two about being stranded at Dwight Schrute’s beet farm. Whatever it is, can I encourage you to give beets another chance? Beetroot is a unique combination of sweetness and earthiness. They provide our bodies with high-levels of potassium, magnesium, fiber, phosphorus, iron, vitamins A, B & C, beta-carotene and folic acid. Beets can be pressed into fresh juices and, believe it or not, added to chocolate cake and brownie recipes. They can also boost our mental health, lower blood pressure and fight off cancer! Enough said. Aside from their shared earthiness, beetroot and cumin could not be more different. The sweetness of beetroot is spiced up by cumin’s smoky edge and is deliciously creamy when mixed with chickpeas. It’s the perfect dip for a healthy snack or addition to supper. Ingredients 200g roasted beetroot / 2 medium 150g chickpeas 1 large garlic glove, crushed 50g almonds or walnuts 1 tablespoon cumin lemon 1 tablespoon olive oil sea salt and ground pepper Method Beetroots can be cooked in the oven at 200ºC/400ºF for about 45 minutes, but I prefer to sautée them on the cooktop on medium heat with olive oil until tender. Either way, the beetroot should be soft not shrunk. Once cooked, leave on the side to cool. In a food processor, blend the nuts into chunky crumbs. Add the beetroot, chickpeas, and 1/2 of the garlic, cumin, lemon juice, olive oil, salt and pepper. Blend in the processor until the ingredients form a thick pasty texture. Taste and adjust the flavors to your liking. I take more of everything and add the remaining 1/2 of the ingredients; garlic, cumin, lemon juice, salt and pepper and even a little parsley. If you find that the dip is too thick, continue by adding 1/2 tablespoon of olive oil at a time and pulsating in the food processor until your desired consistency. Notes We enjoyed this hummus with organic gluten-free oatcakes. It could also be served with warm pitta bread, spread on chunky seeded toast or scooped on top of a fresh spring salad. If you are not dairy-free or vegan, try topping with crumbled goat cheese for an extra flare of flavor.