Beetroot Hummus

Beetroot adds a sweetness to regular Hummus here, I add some Sesame for nuttiness. This creamy dip is surprisingly low in calories & has a good nutrition profile, it’s amazing with some flatbread & a nice vinegary salad. It even works beautifully as a spread for Avo-toast.

  • 200g Cooked Chickpeas
  • 100g Beetroot
  • 2 Cloves Garlic
  • 60ml Tahini paste
  • 10ml Olive oil
  • 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • 20ml Lemon Juice
  • Salt
  • Fresh Parsley
  • Cracked Black Pepper
  • Toasted Black & White Sesame Seeds
  • Olive oil for garnish

  • Boil the beetroot, once cooled peel it.
  • In a Nutribullet, Blitz all the ingredients together until you get a smooth paste.
  • If the hummus looks too grainy, you can add the leftover water from the chickpeas to it.
  • Chill & garnish with sesame, parsley & olive oil.


Leave a Reply

Your email address will not be published. Required fields are marked *