Beetroot hummus

Middle age is mostly getting excited about different flavours of hummus.

Unknown over 45 year old.

Middle age is my demographic – and caramelised onion, chilli and sweet potato are some of my favourite ways to zhush up hummus. Hummus as originally conceived – chick peas, garlic, tahini, salt, lemon and olive oil is a glorious thing, but adding a twist here and there does no harm at all and honours the humble chick pea and this middle eastern staple. I have made a beetroot flavoured version here, which is creamy and earthy and super delicious with dukkah and flatbread.


  • 250 g fresh, cooked beetroot (I like to buy vacuum packed beetroot from the supermarket or fruit shop)
  • 425 g can of chick peas, well drained
  • 1 clove garlic
  • 1 heaped tablespoon tahini
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • sea salt
  • 1 teaspoon nigella seeds
  • 2 teaspoons dukkah

Roughly chop the beetroot and finely chop the garlic. Place the beetroot, chick peas, garlic, tahini, lemon juice and olive oil in a food processor and process until smooth and creamy. Season with sea salt to taste, and perhaps a little more lemon juice, if it needs more punch. Serve, sprinkled with nigella seeds and dukkah, with flatbread or seed crackers. Also wonderful spread on rye toast and topped with sliced avocado or a poached egg.