Beetroot Hummus


Prep time: 
15 minutes


Make hummus more vibrant and more nutritious by adding in beetroot.


1 tsp cumin seeds

250g cooked beetroot, drained and quartered

400g tin chickpeas, drained and rinsed

1 garlic clove, peeled

1 tsp ground coriander

½ tsp flaked sea salt, and to taste

2 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

ground black pepper


  1. Toast the cumin seeds gently in a small dry frying pan for 2 minutes, stirring occasionally, then remove from the heat.
  2. Put the beetroot, chickpeas, garlic, coriander, salt and olive oil in a food processor. Add the cumin seeds and lemon juice and season well with freshly ground black pepper. Blitz until smooth. Check the seasoning to taste, adding a little more salt, pepper or lemon juice if needed, and blitz again.
  3. Use the hummus as a spread for sandwiches and wraps or as a dip. Keep covered in the fridge for up to 3 days, or freeze.


Photo Credit: Jonny Hughes @jonny2love
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