Preheat the oven to 180 degrees Celsius.
Place the prepared beetroot and garlic onto a small baking tray and drizzle with oil and water. Bake them in a hot oven, but take the garlic out of the oven after ten minutes (they should already be soft) and let them cool.
Continue to cook the beetroots until they are soft and you can easily piece them with a knife, then remove them from the oven and leave them to cool.
While the beets are cooking rise the walnuts from the water and place them in another small baking tray and roast for 20-30 minutes, until golden. Then take them from the oven and leave them to cool.
Once the beets and walnuts are cool add all of the beets, the peeled garlic and HALF of the walnuts to to a high-powered blender and blend with the remaining ingredients, until smooth.
Leave the hummus to chill in the fridge until ready to serve.
Finely chop the rest of the toasted walnuts ready for serving.
Heat the sunflower oil in a small saucepan on a medium heat. While you wait for it to heat prepare a small baking tray with a piece of kitchen towel to the side of the pan.
Once the oil is hot but not smoking add the sage leaves, you can test the oil is hot enough by carefully placing on sage leaf inside and you should see it sizzle and crisp up.
Have a slotted spoon ready to remove the sage leaves and once they are all looking cooked (after 30 seconds) remove them from the oil and place them on the towel and sprinkle with salt.
Add the hummus to a bowl, tip with the yoghurt and a drizzle of oil, followed by sage leaves, extra fresh herbs, crumbled walnuts and serve with crackers or crudites.