Ingredients

• 400 gm can sliced beetroot, drained
• 400 gm can chickpeas, rinsed, drained
• 3 cloves garlic, crushed
• 1 Tblsp lemon juice
• 1/2 cup (140g) Greek style yoghurt
• 2 Tblsp extra virgin olive oil

Directions

Process beetroot, chickpeas, garlic, lemon juice, yoghurt and half the olive oil until smooth. Season to taste with salt and freshly ground pepper.

Transfer hummus to serving bowl and drizzle with remaining olive oil.

Serve with pitta bread and fresh vegetable sticks, if desired.