Beetroot hummus with yoghurt and za’atar

900g fresh medium beetroot (500g after cooking and peeling)

2 garlic cloves, crushed

1 small red chilli, deseeded and finely chopped

250g thick Greek-style yoghurt

1½ tbsp date syrup

3 tbsp olive oil, plus extra to finish the dish

1 tbsp za’atar

salt

1 tsp honey (optional)

To garnish:

2 spring onions, thinly sliced at an angle

15g pistachio nuts, coarsely chopped

60g soft Goat’s cheese, crumbled

marigold petals, optional