Hearty Beetroot Hummus
Hearty Beetroot Hummus



  • 1 tsp cumin seeds
  • 250g cooked beetroot, chopped
  • 400g tin of chickpeas, drained
  • 1 peeled garlic clove
  • 1 tsp ground coriander
  • ½ tsp sea salt flakes
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • Black pepper
  • Lightly toast the cumin seeds in a dry pan for a couple of minutes, then remove from the heat.
  • Pop the beetroot, chickpeas, salt, olive oil, garlic and coriander into a food processor. Add the cumin and lemon juice, and season liberally with pepper. Blitz until smooth, and check the seasoning. Serve on toast or as part of a picnic spread.
10 mins
4 serving

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