Beetroot Hummus

I’m a bit obsessed with hummus in general, so expect to see quite a few different variations. Beetroot is an immune system booster so there is lots of vitamin C and potassium in here, coupled with the fibre and protein from the chickpeas, it’s a perfect sandwich filler or dip!IMG_20170724_190236_514.jpg

Makes around a bowl full


2 large beetroots

200/300 g of canned or jarred chickpeas (depending on how thick you like it.)

Juice of half a lemon

2/3 teaspoons of tahini (sesame seed paste)

1 clove of garlic

A few glugs of olive oil

1 teaspoon of ground cumin

Salt and pepper to taste


  • Blend the beetroot and the chickpeas together (make sure you drain the chickpeas but not the juice from the beetroot). 
  • add tahini, lemon juice, oil, cumin, garlic, salt and pepper. 
  • Blend again until creamy. 
  • Serve! (Tastes better after a few hours in the fridge.)




2 thoughts on “Beetroot Hummus

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