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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.

Ingredients
  • 250g/9oz cooked beetroot, roughly chopped
  • ½ can cannellini beans, drained
  • 1 tbsp tahini
  • 1 tbsp olive oil
  • ½ lemon, juiced
  • 1 tbsp dukkah
Method
  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.

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