beetroot hummus

beetroot hummus

Makes 1L approx. 


1 can of chickpeas or 1 ½ cup of sprouted chickpeas
juice from ½ a lemon
1 TBSP tahini
1 garlic clove
large pinch of salt or to taste
1 tsp of cumin
1 TBSP olive oil or as required
½ a medium cooked Beetroot (Optional, you can leave this out to make a more original hummus or add any leftover roast veg you may have in the fridge.)

Additional Equipment

Food Processor 


1. Wrap the ½ beet in tin foil and stick in the oven at 180C for 20mins or until a knife moves easily through the flesh

2. Aside from the olive oil, blend the chickpeas in the food processor with the rest of the ingredients including the beetroot or veggies of your choice

3. Slowly add the olive oil through the top of the processor until mixture is smooth, occasionally stopping to scrape down the sides of the machine. If the mixture sticks or struggles to blend add a little extra oil or even a touch of water.

Alterations: No tahini? No problem! It’s not traditional hummus if you leave it out but it will still taste great. You could also try adding ½ TBSP natural unsweetened peanut butter or 1 TBSP of sesame oil