Lemony Beetroot Hummus

by Jack Monroe


150g/5½oz cooked beetroot
400g tin chickpeas, drained and rinsed (alternatively use butter beans)
2 large garlic cloves, chopped
1 tbsp lemon juice (fresh or from a bottle)
pinch of salt
2 tbsp oil
1 tbsp mixed seeds (optional)


Cut the beetroot into small chunks (about eight pieces per beetroot) and place into a blender. Immediately wash your hands, or the beetroot will stain!

Add the chickpeas, garlic, lemon juice, salt and oil. Pulse until smooth, adding a splash of water if necessary – some beetroots are wetter than others, and it’s easier to loosen a hummus than thicken one up again. Sprinkle over the seeds, if using.

"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"

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