Beetroot hummus

This freezable hummus is a great way of using up a glut of beetroot and makes a vibrant, healthy snack

  • Prep:15 mins
    Cook:45 mins
    Plus cooling
  • Easy

Nutrition per serving

  • kcal 90
  • fat 1g
  • saturates 0g
  • carbs 15g
  • sugars 5g
  • fibre 4g
  • protein 6g
  • salt 1.69g


  • 500g raw beetroot, leaves trimmed to 1 inch, but root left whole
  • 2 x 400g cans chickpeas, drained
  • juice 2 lemons
  • 1 tbsp ground cumin
  • yogurt, toasted cumin seeds, mint and crusty bread, to serve


  1. Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.

  2. Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.

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