Beetroot Hummus – Wild Nutrition
Beetroot Hummus

Beetroot Hummus


Using beetroot as the base vegetable in this hummus, not only gives it beautiful vibrancy and natural sweetness but great nutritional value. Beetroot isĀ iron rich, also containing beta-cyanic, which is shown to lower blood pressure. Furthermore, beetroot supports the breakdown and removal ofĀ built upĀ toxins through the digestive system.


4 small beetroot

2 tbsp. olive oil
Juice of 1/2 lemon
3 tbsp. tahini
1 clove garlic
200g chickpeasĀ 


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.