Beetroot Hummus

Beetroot is in season right now and is a packed with essential nutrients including folic acid, fibre, manganese and potassium. This twist on the traditional hummus is tasty and adds a splash of colour to your plate.


Serves 4-5

1 tin of chickpeas

1 small clove of garlic

1 tablespoon tahini

1 lemon

Extra virgin olive oil

Sea salt

1 medium cooked beetroot


  1. Drain and tip the chickpeas into a food processor.
  2. Peel and add the garlic, then add the tahini, a good few squeezes of lemon juice and tablespoon of olive oil.
  3. Season with a pinch of sea salt, then pop the lid on and blitz.
  4. Use a spatula to scrape the hummus down the sides of the bowl, add the beetroot then blitz again until smooth.
  5. Taste and add more lemon juice or a splash of water/oil to loosen, if needed, then transfer to a serving bowl.
  6. Serve with sliced crudités, such as cucumber, peppers and celery.