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Beetroot and Mint Hummus

Updated: Oct 5, 2019


125g cooked beetroot

400g tinned cooked chickpeas (drained)

1 peeled clove garlic (preferably roasted)

1 tbsp tahini

Juice of 1 lemon

3 tbsp extra virgin olive oil

Handful of fresh mint

1/4 tsp harrissa paste



1. If using raw beetroot, peel, chop and roast in a hot oven (200 degrees Celsius) until cooked.

2. Add all of the ingredients into a blender and blend until smooth. You may want to add more/less harrissa paste depending on how spicy yours is. Season to taste with salt and pepper. Add more mint if the flavour isn't coming through.



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