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Beetroot Hummus

Created by: Emily Wright

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  • 1/2 a tin of chickpeas (drained)
  • 2 tbsp. of tahini
  • 3 cloves of garlic
  • 1/2 a lemon (juice)
  • 1 large beetroot chopped ( cooked or raw)
  • 1/2 a tbsp. of balsamic vinegar
  • a handul of fresh basil washed (approx. 15g)
  • 3 tbsp. of oil (I used cold pressed rapeseed)
  • generous pinch of sea salt


Throw it all into your food processor and blitz!

Add a little water to loosen the mix and blend until smooth.

Decant into a tupawear and keep refrigerated -eat within a week.