Beetroot hummus

This beetroot hummus recipe is very simple to make and is a versatile accompaniment to various dishes. It is also a great way to use up beetroot and can easily be frozen, to be enjoyed at a later date. Cannellini beans provide a smooth, silky base to this earthy beetroot hummus – the perfect partner for our Sourdough Flatbreads.

  • 250g/9oz cooked beetroot, roughly chopped
  • ½ can cannellini beans, drained
  • 1 tbsp tahini
  • 1 tbsp olive oil
  • ½ lemon, juiced
  • 1 tbsp dukkah
  1. Put the beetroot, beans, tahini and olive oil in a blender. Add the lemon juice and a generous amount of seasoning.  Blend until smooth.
  2. Transfer to a bowl and sprinkle over the dukkah.
  3. Serve with our Seeded Sourdough Flatbreads.

Sourdough crackers and crispbreads

Our hand-baked sourdough crackers and crispbreads are the perfect accompaniment to artisan cheeses, cured meats and dips.
View Range



Beetroot and walnut dip

Created especially for us by Valentine Warner, the colour of this beetroot and walnut dip makes it a feast for … Continue reading “Beetroot and walnut dip”

Butternut squash hummus

This seasonal twist on hummus is great served with our Sourdough Flatbreads. We like to roast the butternut squash for … Continue reading “Butternut squash hummus”

The Ginger Gourmand’s beetroot labneh

Simple to make and visually stunning, this beetroot labneh works well as a pre-dinner dip or as part of a … Continue reading “The Ginger Gourmand’s beetroot labneh”