Beetroot Hummus Recipe

If you’ve boiled up some whole beetroot and got them waiting in the fridge to be used, then this is a really quick recipe to whip up – great with crudites from the garden, or add to flatbreads and sandwiches


  • 1 can chickpeas in water
  • 1-2 tbsp chickpea water from the can
  • 1 tbsp tahini
  • 1 medium beetroot, cooked
  • 1 clove garlic, sliced
  • Knob of butter
  • Juice of quarter lemon
  • Pinch sea salt


  1. Melt the butter in a small frying pan
  2. Cook the garlic slices for 1-2 minutes
  3. Put the butter, garlic, chickpeas, tahini, and beetroot in a blender and whizz up till smooth
  4. Season with lemon juice and a generous pinch of sea salt
  5. Add 1-2 tablespoons of the water from the can of chickpeas to loosen up the mixture to the consistency you prefer

Top tips:

If you prefer a stronger flavour, add an extra half tablespoon of tahini and a second clove of garlic.

If you have smoked sea salt, that would be a delicious alternative.