150g/5½oz cooked beetroot
400g tin chickpeas, drained and rinsed (alternatively use butter beans)
2 large garlic cloves, chopped
1 tbsp lemon juice (fresh or from a bottle)
pinch of salt
2 tbsp oil
1 tbsp mixed seeds (optional)
Cut the beetroot into small chunks (about eight pieces per beetroot) and place into a blender. Immediately wash your hands, or the beetroot will stain!
Add the chickpeas, garlic, lemon juice, salt and oil. Pulse until smooth, adding a splash of water if necessary – some beetroots are wetter than others, and it’s easier to loosen a hummus than thicken one up again. Sprinkle over the seeds, if using.
We are a family of plant-based eaters and by joining your club we not only get gorgeous fresh local veg, we also get pushed to try veg we wouldn’t normally buy. We love knowing we're getting organic goodness and supporting a local business!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
