Recipe: Beetroot Hummus

Hummus is a great little snack to have in the fridge. It's full of B vitamins and adding beetroot gives you an extra dose of folate. Add to a plate of salad, spread on toast, or dip some raw veggies as you like.

Prep: 5 minutes

Serves: 6


  • 1 tin chickpeas (drained, reserve the water)
  • 1 medium beetroot (pre-cooked)
  • 1⁄2 clove garlic 1-2 tbsp tahini 1 tbsp olive oil 1 lemon
  • salt and pepper


Place the drained chickpeas, beetroot, garlic, tahini, olive oil and the juice of 1⁄2 a lemon into a blender or food processor. Season with salt and pepper (if using). Switch the blender on and whilst blending, add 1-3 tbsp of the chickpea water as needed to achieve the desired consistency. Stop the blender and check for seasoning. Feel free to add more tahini, lemon or garlic if needed. Place in an airtight container and consume within 3 days.

Tom RedwoodComment