carrot and beetroot hummus

By Louise Oliver

Put a kick into your hummus. To make this even speedier use boiled beetroot and just pop the seeds in a dry frying pan for a couple of minutes before adding to your mixture.


200g of beetroot, roughly 2-4 beetroot. Scrubbed well with skins left on.
2 cloves of garlic
2 teaspoons of cumin seeds
90ml of oil plus 2 tablespoons for roasting
juice of 1 lemon
400g tin of chickpeas (or 300g of dried beans, soaked overnight and simmered for roughly an hour in a change of water)
salt and black pepper
fresh coriander


Heat the oven to 200ºC/gas 6. In dry frying pan toast the cumin seeds for around a minute until fragrant. Then grind them to powder in a pestle and mortar. Whisk the powder with two tablespoons of oil and add some salt and pepper.

Put the beetroot in a roasting tin with the garlic and pour over the oil and cumin mixture. Cover the tin with foil and place in the oven for around 45 minutes to an hour, depending on the size of your beets. They should feel tender when pierced with a knife/skewer.

Let the beetroots cool a bit, then remove their skins; they should slip off easily. If using big beets chop them roughly, before adding to a jug with the garlic and spice mixture from the pan, remembering to slip the skins off the garlic cloves as you go. Add the chickpeas, lemon juice and the oil. Give the mixture a good blitz with the blender and add some water if you would prefer the purée thinner.  Adjust seasoning to taste.