Beetroot hummus

October 11, 2014 9:05 am Published by Leave your thoughts

This is a great new way to try beetroot. The hummus ends up a lovely pink colour, and is packed with all the vitamin and mineral goodness of both beetroot and chickpeas. This would be ideal served with some of our crispbreads, crackers or breadsticks – but it also works well as a side-dish, with lamb or beef.

This is a very versatile recipe, with all manner of extras to add to the main ingredients. See which additions take your fancy – perhaps aim to keep tasting the hummus as you make it, to see whether you’d prefer a little more of one thing or another.


400 g tin chickpeas (or equivalent dried, soaked and boiled chickpeas)

250 g cooked beetroot

½ tsp salt

1 tbsp lemon juice

1 garlic clove, crushed (or more, if you particularly like garlic)

100 ml olive oil

25 g bread (to be included as a thickener – if you want a less thick, or even thicker, hummus, alter the quantities accordingly)

Optional additional ingredients:  1 or 2 tbsp tahini; 1 or 2 tsp ground cumin; handful of parsley or coriander; handful of chicory or rocket; a few olives; 1 or 2 tbsp horseradish sauce.


It’s really very simple! Combine all the standard ingredients in a food-processor and blend until at the required consistency. Add some of the optional ingredients at the same time as the standard ones, or wait until you’ve tasted the hummus to decide which ones to put in.

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This post was written by Yzanne

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