Beetroot hummus recipe
One of three great homegrown hummus recipes from Cinead McTernan.
To see how to grow the ingredients, read the growing guide, and be sure to check out her recipes for carrot hummus and broad bean hummus to complete your collection of colourful sides.
Ingredients
- 250 g cooked beetroot
- 1 x 440g tin cooked chickpeas
- 1 garlic clove, crushed
- 2 tsp tahini
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 100 ml olive oil
- 8.8 oz cooked beetroot
- 1 x 440g tin cooked chickpeas
- 1 garlic clove, crushed
- 2 tsp tahini
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 3.5 fl oz olive oil
- 8.8 oz cooked beetroot
- 1 x 440g tin cooked chickpeas
- 1 garlic clove, crushed
- 2 tsp tahini
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 0.4 cup olive oil
Details
- Cuisine: Middle Eastern
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 2
Step-by-step
- Place all the ingredients into a mixer and blitz until blended and smooth. Spoon into a bowl and level to remove any air pockets.
- Serve immediately with warm pitta bread, or cover with a film of olive oil to preserve and store in the refrigerator.
Recipe extracted from One-Pot Gourmet Gardener by Cinead McTernan, photography by Jason Ingram. Published by Frances Lincoln.
Grow and make these other great hummus recipes:
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