Hummus – Plain and Beetroot

Justine Murphy

Justine Murphy

20th February 2020
Justine Murphy

Hummus – Plain and Beetroot

45 min

I could eat hummus all day long, it’s creamy, it’s moreish, it’s delicious. We eat a lot of hummus in our house, simply with carrot sticks, baked tortillas, flatbreads and as a side with a Moroccan style feast. I love both options.

Serves 4.


  • 400g tinned chickpeas, drained and rinsed 2 tbsp tahini 1 clove of garlic, roasted 1 tbsp lemon juice 2 tbsp olive oil 3 tbsp water 1 tsp ground cumin Pinch of flaked sea salt Grind of black pepper

beetroot hummus

  • 200g cooked beetroot, drained


For plain hummus, place the chickpeas, tahini, roasted garlic, lemon juice, olive oil, water, cumin, salt and pepper in a food processor then blend until smooth.
For beetroot hummus, use half the amount of tahini and ground cumin, leave out the water and include the cooked and drained beetroot. Blend all the ingredients together in a food processor as above.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.