Beetroot Hummus

This visually astonishing hummus is simple to make. The earthy beet flavours work brilliantly with something a little tangy and fruity. Try edible flowers like apple blossom or maybe dress leaves with a raspberry balsamic dressing. This recipe was developed as part of a valentines themed menu using beautiful leaves and edible flowers from Nurtured in Norfolk. The charcoal cracker recipe can be found here. This dish was an appetiser for a Vegan Quiche and the meal finished with a Rose, Cardamom and White Chocolate Mousse.

Makes a large portion of hummus that would easily serve at least 4 people as an appetiser.


1 roasted beetroot

1 can chickpeas (save the water for this white chocolate mousse)

1 small garlic clove

Juice of half a lemon

Pinch salt

Twist of black pepper

1 tbsp tahini (optional- omit to keep oil free)


Blend all ingredients and refrigerate! Serve with crackers, bread or crudités.

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