- 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
Hummus – Plain and Beetroot
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.
Ingredients
beetroot hummus
- 200g cooked beetroot, drained
Method
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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
