Beetroot hummus

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.



Beetroot and walnut dip

Created especially for us by Valentine Warner, the colour of this dip makes it a feast for the eyes as … 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”