Beetroot Hummus


Beetroot Hummus


1 small beetroot

1 can of chick peas drained

1 large lemon, juiced and zested

 Salt and pepper to season

2 large cloves of garlic crushed

3 tbsp olive oil


Coat the beetroot in oil and wrap in foil. Place on a baking sheet and roast in an oven pre-heated to 190°c for around 50 minutes until cooked. Once cooked, remove from the oven to cool

Once cooled, chop in to cubes and blend. Stop to add in the chickpeas, lemon juice and zest, garlic and a pinch of salt and pepper. Carry on blending until the mixture is smooth, adding in the oil bit by bit

Add more salt, pepper or lemon if required to taste

Products Used

KitchenCraft Lemon Zester 

KitchenCraft Lemon Squeezer 

Colourworks Green Garlic Press with Soft Touch Handle 

MasterClass Premium Quality Stainless Steel 250ml Oil Drizzler