Choosing recipes that can be made ahead and taste fantastic is an important part of a successful celebration feast. The beetroot hummus is a great example of this. The humble beetroot can be transformed into something quite unusual with tastes from the Middle East and served as a dip with a variety of flatbreads.

Preperation Time

  • 45 minutes

Cooking Time

  • n/a


  •  6 – 8 pax


  • 3 x 400 gm cans of chickpeas
  • 4 small ice cubes
  • 8 tbsp tahini
  • 8 tbsp yoghurt
  • 8 tbsp lemon juice
  • 5 small cloves garlic
  • 1 extra small beetroot (boiled)
  • salt (to taste)
  • extra virgin olive oil


  • Strain the chickpeas into a colander. Peel off their skins and then briefly rinse them through water.
  • Place the chickpeas in a food processor. Start the machine then add the ice cubes, tahini, yoghurt, lemon juice, garlic cloves and beetroot.
  • Add salt to taste.
  • When the mixture is smooth and creamy, spread the hummus onto a serving platter and use a spoon to make a well in the middle.
  • Drizzle olive oil on top.
  • Serve with fresh warm pita bread or homemade pita crisps.

beetroot hummus