Spiced beetroot hummus


Our veg boxes are so vivid in September/October, studded with colourful organic carrots, beetroots and squashes. This week, beets are the recipe focus and it was a toss-up whether to go for a healthy beetroot dip or beetroot chocolate muffins. We’ve taken the savoury route – recipe from Dr Rupy Aujla and published on BBC food.

Ideally don’t squander the oven cooking time on just 250g of beetroot for the hummus. Double or triple the quantity of beets and reserve enough for choc-beetroot muffins and/or for a scrumptious main meal of Beetroot, lentils, garam masala (I never get tired of eating or recommending that Nigel Slater dish).

As for the beetroot hummus, it would be amazing on Dark Peak rye bread from our friends at Forge Bakehouse. Serve it with a drizzle of tahini and chopped mint leaves, or some kraut or kimchi, or some toasted seeds.


  • 250g beetroot (SEE NOTE ABOVE about cooking more than you need for the hummus)
  • 1 tsp cumin seeds
  • 400g tin chickpeas, drained and rinsed
  • 1 garlic clove, peeled
  • 1 tsp ground coriander
  • ½ tsp flaked sea salt, and to taste
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • ground black pepper


  1. Preheat oven to about 180C / gas mark 5.
  2. Scrub beetroots clean and use a peeler or knife to remove any coarse bits - feel free to peel them all over but this is not essential. Cut the beets into large chunks and put them in an ovenproof dish. Cover with foil and bake until tender. Remove from oven and let them cool.
  3. Meanwhile, toast cumin seeds gently in a small dry frying pan for 2 mins, stirring occasionally, then remove from the heat.
  4. Put 250g of cooked beetroot, chickpeas, garlic, coriander, salt and olive oil in a food processor. Add the cumin seeds and lemon juice and season well with freshly ground black pepper. Blitz until smooth.
  5. Check the seasoning to taste, adding a little more salt, pepper or lemon juice if needed, and blitz again.
  6. Use the hummus as a spread for sandwiches/wraps or as a dip. Keep covered in the fridge for up to 3 days, or freeze.