Rainbow Hummus

Here’s a recipe for some very colourful hummus that you can make with your own homegrown veggies. It’s a great way of using up wonky veg!


  • 1 can chickpeas/250g cooked chickpeas
  • Juice of 1 lemon
  • 1-2 tbsp tahini (depending on your taste preference)
  • 2 garlic clove, peeled and sliced
  • 1 tbsp olive oil
  • A knob of butter (or extra olive oil)
  • Water

Then, your choice of:

  • 1x roasted red pepper
  • 3 tbsp roasted squash
  • 2x cooked beetroot

Don’t forget the seasoning – take your pick:

  • Sea salt
  • Chilli flakes. Or try Cornish Sea Salt’s Chilli Sea Salt mix for the red pepper version – it’s a great combo!
  • Smoked paprika works well with the red pepper and squash options
  • Cumin is good with the squash and beetroot flavours


  • Prepare your veg first –
    • For red pepper: cut the pepper in half, remove the seeds and stalk and rub in olive oil. Roast in a pre-heated oven at 200c for approx 25mins until the pepper is soft and the skin is easy to peel off. Once cooled, peel the skin and set aside.
    • For squash: peel and chop the squash into chunks. Toss in olive oil, season and roast for 25-30 mins at 200c until soft.
    • For beetroot: put the beets in a pan of cold water and bring to the boil. Simmer for 30-40 mins until the beetroot is soft. Once cooled, peel and set aside.
  • In a frying pan, warm the olive oil on a medium heat and add the garlic. Lightly fry for 2-3 minutes, add the butter (you want it to melt) and remove from the heat before the garlic starts to turn brown.
  • Put the chickpeas, tahini, garlic mixture and lemon juice plus your veggie of choice in a mixer and blend until smooth.
  • Add a little water and keep mixing until it reached the desired texture.
  • Add the seasoning/spices and give the hummus a last whizz up in the mixer before pouring into a jar or airtight container.