Process all ingredients except water and oil until very smooth, adding a little of the water if needed. Add water gradually while processor is still running. Drizzle oil in slowly, adding extra to make desired consistency

Pour into serving bowl, drizzle with extra oil and sprinkle with paprika

Preheat oven to 220 °C/200 °C fan forced

Wrap both beetroots in foil, bake for 40 minutes or until easily pierced with a knife

Cool, and remove the skins. Cut into quarters then pulse in a food processor until smooth.

Add hummus base recipe and continue to process until fully combined. Season to taste

Pour into serving bowl. Top with crumbled feta, if desired

Serve with Cobs Sweet Chilli and Sour Cream Hip Chips