Beetroot Hummus

by Miss N
Beetroot Hummus


400g beetroots
400g can chickpeas (not drained)
0.25 C chickpea liquid (or water if your chickpeas have no liquid)
4 cloves garlic (more or less to taste)
2 T lime or lemon juice
3 T tahini
0.25 t salt (more or less to taste)


Roast the beetroots by wrapping them in aluminium foil and putting them in the oven at 220 degrees Celcius for 45 - 60 minutes. They will be done if a knife goes through them easily. Let the beetroots cool before peeling them. Take the skin off the garlic cloves, and place them in a blender with all the other ingredients, including the beetroot. Blend until combined and smooth. You can adjust the blending time depending on how smooth you like your hummus to be. Add more salt if desired.

"I love the challenge of working out what I am going to make each time as I nevquite know what I'm It makes me be more adventurous in my cooking rather than just buying my favourites"

— Box Scheme customer

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.