Vibrantly pink, earthy, and silky smooth, this beetroot hummus is a stunning twist on the classic. With the warmth of cumin, the richness of tahini, and a splash of Cornish olive oil, it’s a perfect dip for Baker Tom’s sourdough, focaccia, or ciabatta. Serve it as part of a mezze spread, dollop onto salads, or enjoy simply with warm pitta.
Ingredients
- 400g chickpeas, drained (reserve the liquid)
- 2 garlic cloves, peeled
- 50g tahini
- 200g cooked beetroot, chopped
- Cornish sea salt and black pepper, to taste
- A good pinch of cumin
- Juice of half a lemon
- A glug of Fowey Valley olive oil
Method
1. Blend the Base
In a food processor, add the garlic, lemon juice, and tahini. Blitz for a few seconds to combine.
2. Add the Chickpeas & Seasoning
Tip in the drained chickpeas, salt, pepper, cumin, and a generous drizzle of olive oil. Blitz again until the mixture starts to come together.
3. Add the Beetroot & Adjust Consistency
Chop the beetroot into small chunks and add to the food processor. Set the machine to run while slowly pouring in some of the reserved chickpea liquid. This will loosen the hummus—add gradually until you reach your preferred consistency. You may not need all the liquid.
4. Taste & Adjust
Check the seasoning and adjust with extra salt, pepper, or lemon juice if needed.
5. Store & Serve
Transfer to a bowl or jar and drizzle with a little more olive oil. This hummus will keep in the fridge for up to five days.
Serving Suggestions
- Spread over toasted sourdough with crumbled feta and fresh herbs.
- Serve as a dip with warm ciabatta or focaccia for scooping.
- Add to wraps or sandwiches for a boost of colour and flavour
- Spoon onto salads or grain bowls for extra creaminess.