My passion for experimenting with different Hummus flavours continues… this time with my beloved beetroot. I am determined to make my food as fresh as possible and avoid using tinned anything at all costs, so I roasted fresh beetroot and used soaked dried organic chickpeas overnight to make this but to make it easier its okay to use tinned chickpeas and beetroot to save time!

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3 roasted beetroots

2 and a half tablespoons of tahini

50ml of olive oil

260g of cooked chickpeas

juice of 1 whole lemon

1 large garlic clove (crushed)


  1. If using fresh beetroot, roast at 200 degrees for an hour and a half
  2. If using dried chickpeas, soak overnight, then cook on medium for 2 hours until chickpeas are soft
  3. Add all ingredients into a food processor
  4. Process all ingredients together
  5. Serve with anything that tickles your fancy, I’ve been having this with my salads all week and with homemade kale crisps as a snack J

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