Beetroot Hummus

September 24, 2018

Beetroot Hummus


200g canned chickpeas

2 tbsp lemon juice or more

2 garlic cloves, roughly chopped

1 tsp ground cumin

pinch salt

1 tbsp tahini

4 tbsp water

2 tbsp extra virgin olive oil

1 tsp paprika

1 tbsp organic beetroot powder

4 rounds of pitta bread



  1. Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
  2. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, beetroot powder and water in a food processor, and blend to a creamy purée.
  3. Add more lemon juice, garlic, cumin or salt to taste. Pour onto a plate and smooth out with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
  4. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.

Note: Add more or less beetroot powder to suit your palate.