HeartBeet Hummus

This super healthy and delicious dip takes minutes to make and is full of nutrient dense ingredients – high in essential healthy fats, vitamins, antioxidants and fibre. I love it on some sourdough toast! You can also have it on oatcakes, a baked sweet potato or on its own.


  • 1 small peeled beetroot (roast in oven for 15 minutes)
  • 1 can of chickpeas
  • 1-2 cloves of garlic
  • 2 tbsp olive oil
  • Juice of half lemon
  • 1 tbsp tahini
  • 1/4 tsp sea salt (to own taste buds)
  • 1/2 tsp cumin (optional)
  • 1/4 glass of water


  1. Peel and roast the beetroot for half an hour.
  2. Once the beetroot is cooled, chop up in to small pieces and blend all ingredients except the water. Add the water in slowly and blend further until smooth.
  3. Store in a glass jar in the fridge. Will keep for 1 week.

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