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Hummus is gorgeous and so easy to make, specially using canned chickpeas, which are as nutritious as the dried version. Stock for soups made using dried chickpeas is really delicious, but the convenience of canned beans is hard to beat!

This little red number looks fun and tastes superb. Beetroot contains soluble fibre, which helps combat high cholesterol and high blood sugar.

Rich in folate, potassium and manganese. Great addition to a detox plan when eaten raw. Known in Chinese medicine as a blood tonic.

Beetroot Hummus

  • 220 grams cooked chickpeas or 1 can drained and rinsed
  • Dash of Tabasco
  • 1 level teaspoon paprika
  • 1 rounded teaspoon cumin
  • 2½ tablespoons lemon juice
  • 2 table spoons extra virgin oil
  • 1 dessertspoon light tahini
  • 1 clove garlic, finely chopped
  • 100 grams cooked beetroot or 50 grams raw spinach
  • Salt and cracked black pepper to taste
  • 30 to 50 ml chickpea stock or water, if required
  • Gluten free
  • Dairy free
  • Diabetic friendly
  • Low GI/GL
  • Sugar Free
  • Child Friendly
  • Easy
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  1. Puree above ingredients in blender until smooth, adding fluid if needed, to obtain a soft, creamy consistency.
  2. Serve with vegetables, Turkish flat breads, pitta, or in wraps, or as part of a Mezze.