Bacon and Cabbage Frittata paint

Over the years I have made numerous hummus recipes including many beetroot varieties and to-date, I have to say that this is my favourite. It’s vibrant colour always makes my smile and feel great and then I taste it and think ‘what a perfect world’!

Hummus is so easy to make, specially using canned chickpeas, which are as nutritious as the dried version and a great store cupboard staple.

This little red number looks fun and tastes superb. Beetroot contains soluble fibre, which helps combat high cholesterol and high blood sugar. Also rich in folate, potassium and manganese. Great addition to a detox plan when eaten raw. Beetroot is used in Chinese medicine as a blood tonic.

Serves 6-8  as a sharing platter


  • 250-300 grams cooked chickpeas (1 tin)
  • 60 grams light tahini (3-4 tablespoons)
  • 2 tablespoons lemon juice
  • 1-2 medium cloves garlic
  • Dash of Tabasco
  • 1 level teaspoon smoked paprika
  • ½ teaspoon Himalayan salt
  • 100 –150 ml Iced water
  • 130 grams cooked purple beetroot (1 medium to large)
  • Extra virgin olive oil to drizzle
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

  • Sports on a plate

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  • Place chickpeas in blender process until a thick paste, add a little of the iced water if necessary.
  • Next add tahini, lemon juice, garlic, tabasco, smoked paprika, salt and iced water and process for about 2 minutes until very smooth and creamy, add beetroot and blend for 2 more minutes. Transfer the hummus into a bowl and cover with cling, allowing flavours to infuse for 1 hour. If not using straight away store in fridge for 3-4 days approx.

Maggie's Tips

  • You may need to add extra water to make it a more-light creamy consistency. I usually drizzle over olive oil just before service.
  • Serve with vegetables, Turkish flat breads, pitta; or in wraps, or as part of a Mezze.
  • Great in lunch boxes along with wholemeal pitta and a selection of raw veggies