Beetroot Hummus

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


4 small beetroot
2 tbsp. olive oil
Juice of 1/2 lemon
3 tbsp. tahini
1 clove garlic
200g chickpeas


Boil or roast the beetroot if fresh (30-40minutes at 180c). Peel off the skins when cooled. Put the olive oil, lemon juice, garlic, tahini into a food processor and whizz for about 30 seconds. Add the beetroot and whizz again until smooth. Add the chickpeas and whizz again until desired consistency. Reserve liquid from beans. Process all ingredients in a food processor. If mixture seems dry, add some of the reserved liquid slowly to the food processor to make a smooth paste.

Explore our product range