Roast the beetroot in oven for 10 minutes at 200°C.
Once the beetroot is cooled down peel and quarter it and place it in the food processor or a grinder.
Now add the remaining ingredients except olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasoning if it's required. Once done keep it aside.
Take a cucumber, cut into 2 inch of thickness.
Add half a spoon of beetroot hummus.
Season with cashews, raisins, white sesame seeds and a mint leaf and Serve!!
