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Try this beetroot hummus then check out plenty more beetroot recipes here.

Ingredients

  • 150g cooked beetroots (use vac-packed rather than ones in vinegar)
  • 400g tin chickpeas, drained and rinsed
  • 1 clove garlic
  • 3 tbsp tahini
  • 3 tbsp extra-virgin olive oil, plus extra to serve
  • lemon, juiced
  • to serve (optional) flatbreads and crackers

Method

  • STEP 1

    Drain the cooked beetroot really well and put in a food processor or blender with the chickpeas, garlic, tahini, olive oil and lots of seasoning. Whizz until completely smooth, then taste for seasoning (add more if needed) and stir in the lemon juice.

  • STEP 2

    Scrape into a serving bowl and drizzle over a little more olive oil. Serve with flatbreads and crackers for dipping, if you like.

*This recipe is gluten-free according to industry standards

Check out our top tips for making hummus here...

Hummus Toppings

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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