Beetroot Hummus

19th December 2025

A vibrant dip that makes the most of home-grown beetroot. Earthy, sweet and full of colour

Ingredients:

259g cooked beetroot

400g tin of chickpeas

1 tsp cumin seeds

1 garlic clove

1 tsp ground coriander 

1/2 tsp sea salt

2 tbsp olive oil

2 tbsp lemon juice

black pepper

Method

Toast cumin seeds in a dry pan for 2 minutes. 

 

Add all ingredients to a food processor and blend until smooth, seasoning to taste.

 

Serve as a dip or spread on sourdough with watercress, seeds and a drizzle of tahini.
 

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