Beetroot Hummus

Store-bought hummus is packed with sodium; making it at home takes 5 minutes and you can really give it any flavour you want! I chose beets because the earthiness goes really well with the chickpeas and it gives it a beautiful pink colour! It looks amazing served at a dinner party with some cut veggies and pita bread. You can also substitute mayonnaise for this hummus in your sandwiches, wraps or burgers. It’s a nice way to pack in some extra protein!




  • 1 can of chickpeas, drained and rinsed
  • Juice of 1 lemon
  • 4 small pre-cook beets, peeled and chopped
  • 1 tsp of tahini
  • 2 cloves of garlic, chopped
  • 1 tbsp olive oil
  • Salt to taste
  • Optional additions: Chopped parlsey and olives for presentation


Put all the ingredients in a blender (I always use my hand blender) and puree until texture is smooth. You can add a bit of water if the hummus is too thick. Keep refrigerated for up to 5 days.



Cheers xxx


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