Beetroot Hummus

Beetroot Hummus

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Recipe course: Side dish

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Recipe for Kenwood by Claire Turnbull


  • 1 x 400g can chickpeas, drained and rinsed
  • 250g pre-cooked beetroot, chopped into chunks
  • Juice of ½ a lemon
  • 1 garlic clove, crushed
  • 2 tbsp. tahini
  • 1 tsp ground cumin
  • 1 tbsp. extra virgin olive oil
  • 3-4 tbsp. natural yoghurt
  • 2 tsp horseradish
  • Seasoning
  • Parsley/extra horseradish to garnish.


  • Place chickpeas, lemon juice, garlic, tahini, cumin, oil, natural yoghurt and horseradish into the Kenwood Triblade bowl, blend until smooth.
  • Add the beetroot and then blend together with the other ingredients until smooth. Add extra yoghurt, oil or a splash of water if it is too thick. Season to taste, add more horseradish if you like.

Tips: Serve with a dollop of extra horseradish or natural yoghurt and chopped parsley on top. Ideal with crackers or flat breads.

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