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Beetroot Hummus
  1. Place the beetroot, chick peas, garlic, lemon, horseradish, cumin, salt and pepper in the bowl of a food processor and process until smooth.
  2. Transfer to a serving dish then using a knife, swirl through the Greek yoghurt to create a marble effect.
  3. Garnish with the toasted cumin seeds and torn mint leaves and serve with crudités, bread sticks or anything you like on the side for dipping.
Recipe Notes

This is a perfect summer dip that can be whipped up in seconds for a BBQ or a canapé for the next dinner party or family gathering.

Add 2tbsp. tahini for a slightly nutty alternative

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