Beetroot Hummus — a plant-based British recipe by BOSH!
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Beetroot Hummus

We genuinely make this all the time. Beetroot hummus sounds fancy but it comes together in about 10 minutes and the colour alone is enough to make everyone in the room go 'wait, what is that?' It's earthy, creamy, a little tangy from the lemon, and the dill gives it this fresh herby lift that we absolutely love. Whether you're putting it out with some flatbreads at a dinner party or just scooping it up with whatever's in the fridge, it always lands. Make it tonight, you won't regret it.

Cook: 10 min
Serves 4

Before You Start

  • Food processor or blender
  • Colander
  • Microplane or fine grater

Ingredients

  • 1 can chickpeas
  • 200g beetroot cooked
  • 50ml water
  • 1 clove garlic clove
  • 1 sprig of dill
  • 10 wholewheat crackers
  • Sea salt & freshly ground pepper to taste
  • 1 tbsp za'atar
  • 1 tbsp fresh parsley
  • 1 tbsp plant-based yoghurt
  • 3 tbsp extra virgin olive oil

Method

1

To start

  • Pick the leaves from the dill and roughly chop
  • Drain and rinse the chickpeas
  • Zest and juice the lemon. Peel and grate the garlic
2

Time to blend

  • Place all the ingredients (apart from the lemon zest and the olive oil) in a blender or food processor and blitz until smooth
  • Season to taste with salt and pepper
3

Add some flavours

  • Spoon into a bowl, and swirl with olive oil, finishing with a drizzle of yoghurt and a sprinkle of lemon zest, zaatar and parsley
4

Save for later

  • Place in a sealed container in the fridge and remove the portions needed each day for your snack. Don't forget the crackers!

Tips & Variations

  • Use pre-cooked beetroot: We usually go for vacuum-packed cooked beetroot rather than raw. It saves time and the flavour is great. Just make sure it's not the kind in vinegar or your hummus will taste like a pickle.
  • Adjust the garlic: Henry always adds a tiny bit less garlic than the recipe calls for and then tastes as he goes. Raw garlic can be pretty punchy, especially in a dip, so go steady and add more if you want it.
  • Make it smoother: If you want it really silky, blend it for a good couple of minutes and don't be afraid to add a splash of cold water. It loosens it up and gives you that proper hummus texture.

Why This Works

The trick is getting the balance of lemon juice and garlic right before you blend, because beetroot is naturally sweet and you need that acidity to cut through it. We also find that drizzling the olive oil on top at the end rather than blending it in gives you a much silkier finish and makes it look really beautiful in the bowl. Trust us on this one, it makes a big difference.