Imagine being transported to the Mediterranean and nibbling on a mezze platter under the shade of a vibrant pink bougainvillea. If you can’t make it there this year, make your own homemade beetroot hummus, paired with olives, assorted veggies and pita. You can also use this healthy Greek mezze board as your seaside inspiration!

BEETROOT HUMMUS

Makes about 2 cups

1 1/2 cups cooked chickpeas, drained

1/4 cup tahini

1/4 cup extra virgin olive oil

2 small cooked beetroots, peeled

Juice of half a lemon

1 clove garlic

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

3/4 cup crushed ice

1. Place all the ingredients, except the ice, into a food processor and blend until combined and thick.

2. Add the crushed ice and blend for about 2 minutes until the dip becomes smooth.

3. Serve drizzled with extra olive oil.