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Beetroot hummus
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Beetroot Hummus

Gloriously purple, earthy yet sweet beetroot hummus. Toasted walnuts give an amazing texture and flavour - such a delicious dip!
Course Appetizer, Snack
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Beetroot, Hummus, Plant-based, Tahini, Vegan, Walnuts
Prep Time 15 minutes
Cook Time 5 minutes
Author Niki Webster

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 don’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.

Notes

4 servings