Beetroot Hummus

Gloriously purple, earthy yet sweet beetroot hummus. Toasted walnuts give an amazing texture and flavour – such a delicious dip!

beetroot-hummus 1

I think I initially got the recipe for beetroot hummus from River Cottage Every dayโ€“Hugh Fearnley-Whittingstall (good book!) and have experimented with it loads since, so hereโ€™s my version.

If you love beetroot, you will love this beetroot hummus! Itโ€™s super tasty and is really easy to make and goes really well with my buckwheat flatbreads and crunchy slaw.

As itโ€™s made of store cupboard staples, itโ€™s also a fab standby as it can by whipped up in minutes when dips are needed!

beetroot-hummus 1a

Beetroot Hummus

Gloriously purple, earthy yet sweet beetroot hummus. Toasted walnuts give an amazing texture and flavour - such a delicious dip!
Prep time: 15 minutes
Cook time: 5 minutes
4 servings
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Ingredients

  • 200 g of cooked beetroot or 1 pack of organic vac packed beetroot
  • Juice of 1 lemon
  • 2 peeled garlic cloves
  • 1-2 tbs tahini
  • 1-2 tbsp olive oil
  • Hand full of toasted walnuts or hazelnuts
  • 1/2 tsp cumin seeds
  • Pink Himalayan sea & pepper

Instructions

  • Pre-heat the oven to gas Mark 4 and then place your nuts on a baking tray to toast slightly (this should take approx 5 minutes, keep your eye on them to make sure they donโ€™t burn). Allow to cool.
  • If using pre-cooked beetroot, drain the beetroots and then tip them into your blender.
  • Add the garlic, lemon juice, tahini, cumin seeds, nuts and olive oil.
  • Blitz until smooth (approx 2 minutes)
  • Season to taste.
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