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.
Love my Free Company veg box! The variety is fantastic and the quality is excellent. I really enjoy the suggestions on how to cook your veg.
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.
