Beetroot Hummus Salad

1 x 400g tin chickpeas
30ml tahini
2 cloves garlic, minced
15ml lemon juice
5ml salt
150g beetroot, cooked and cubed
5 beets, cooked and sliced about 0.5cm thick
100g feta cheese
50g pistachio nuts, roughly chopped
balsamic vinegar

Drain the chickpeas and add it to a liquidiser.
Add the tahini, garlic, lemon juice, salt and cubed beetroot and blitz until smooth. Set aside.
Arrange the sliced beetroot on a serving plate.
Place dollops of the beetroot hummus on the slices, crumb the feta over and scatter over the pistachio.
Drizzle the salad with balsamic vinegar and serve.