Hummus – Plain and Beetroot

Justine Murphy

Justine Murphy

20th February 2020

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.