Beetroot Hummus






Folate,Phytoestrogens, nitrates,fibre,protein


  • 4 large beetroots
  • 400g tin chickpeas
  • Grated zest of 1 orange
  • Juice of 1 lime
  • A pinch of ground cumin
  • 1 tsp olive oil
  • A pinch of salt and pepper
  • Chopped fresh coriander leaves( to garnish )
  • Lime wedges to serve



  • Pre heat the oven to 200 C.
  • lay out a sheet of baking paper and place the beetroots in the middle of it.
  • Sprinkle with a little olive oil and salt.
  • Bake the beetroots until soft and tender about 40 minutes
  • Remove form the oven.
  • When the beetroots are cool enough to handle, peel them and put the flesh in the blender.
  • Drain the chickpeas, rince them with cold water, add them to the blender along with some of the orange zest, lime juice, cumin, oil, sea salt and pepper.
  • Blitz until smooth.
  • Maybe add a tablespoon of water if you would like the hummus to be softer.Optional!
  • Transfer to a serving bowl and garnish with the orange zest and chopped coriandre.