Beetroot hummus

Recipe from: 27 March 2012
beetroot hummus

Ingredients 13
Servings 4-6
Time 00:10


  • 6
    medium beetroot
  • 1
  • 1/2
    wheel feta cheese
  • 80
    olive oil
  • 2
    mint leaves
  • 2
    large basil leaves
  • 1
  • 1
    garlic clove
  • 1
  • Juice of 1 small lemon (to taste)
  • black pepper
  • salt
  • 10
    baby pita breads


Pull the stems off the beetroot in a twisting motion – cutting them makes them bleed. Boil them in water until soft.
Cool and peel carefully.

Cut them roughly and place them in a bowl. Peel the garlic clove and add to the bowl along with the chickpeas, tahini, olive oil, sugar, mint, lemon and seasoning. Taste and adjust seasoning if necessary.

Blitz it until smooth. Crumble the feta over the beautiful pink hummus.

Warm the pitas in a hot oven for 3-5 mins and serve when warm.

Reprinted with permission of Chef Caro. To visit Chef Caro’s blog, click here.


Read more on: beetroot  |  boil

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.