One of my favourite Sunday activities is a mooch around Waitrose, where I pick up a few ‘nibbly’ bits to enjoy that same evening. My absolute go-to was a vibrant beetroot & mint hummus and pitta breads! But, if you know me at all, you know I always like to take a ‘make it yourself’ approach – which is exactly where this recipe came from!
The beetroot adds a gorgeous earthy flavour (not to mention gorgeous pink colour), which complements the fresh mint perfectly. What’s more, it looks super impressive, so it is great for bringing to a friend’s BBQ, or serving as a nibble at a dinner party.
Read on for the full recipe!
Method
Follow these steps to make our Beetroot & Mint Hummus
Start by adding your tahini and lemon juice to your food processor and blend for a few minutes, or until well combined.
Top Tip: whilst many hummus recipes tell you to chuck everything in all at once (which we love when we’re in a pinch), our secret to the creamiest hummus is to blend the tahini and lemon juice together first. After blending for a few minutes in a food processor, the tahini turns into a fluffy, almost whipped texture.
Once your tahini and lemon is mixed well, add the cooked chickpeas, garlic, olive oil, salt, and pepper to your food processor. Blend until the mixture is smooth and no lumps remain. You could stop here for plain hummus. Then, add your two cooked beetroots (we roughly chopped these to help them fit in our blender), and a handful of finely chopped mint. Blend until vibrant and pink!
Once you’ve reached your desired consistency, taste your hummus and season with salt and pepper. Feel free to add more lemon juice or mint if you think it needs a bit more zing or freshness.
Transfer your beetroot & mint hummus to a serving dish, drizzle with a little extra olive oil, and garnish with a few fresh mint leaves and leftover chickpeas. We served ours with toasted pitta breads, but you could also serve the hummus alongside crudites, crackers, or fresh bread.
EASY SEASONAL RECIPES FROM SAVERY GRAZING
We hope you enjoy making (and sharing!) this vibrant beetroot & mint hummus with family and friends at your next summer get-together. For more staple summer recipes, keep up to date with our seasonal food blog. You can also find us on Instagram, Facebook, and Pinterest!
Frequently Asked Questions
Can I Use Canned Beetroots For This Recipe?
Yes, you can use canned beetroots as long as they are not pickled. Just make sure to drain and rinse them well before using. You can also use raw beetroots – simply peel, drizzle with salt, pepper and olive oil, before roasting in the oven until soft.
How Long Does this Hummus Last in the Fridge?
Stored in an airtight container, your beetroot & mint hummus should last up to a week in the fridge. If you aren’t using your hummus straight away, you can also freeze it!
Simply pop the remaining hummus into an ice cube tray, freeze, and transfer to a freezer-safe bag. That way, you can defrost as much, or as little, as you need without having to thaw the whole container!
How Can I Make the Hummus Smoother?
If you prefer a super smooth hummus, you can peel the chickpeas before blending. This is quite easy to do, as usually the skins simply slide off chickpeas from a can. It’s a bit time-consuming (which we certainly don’t have time for!) but results in an ultra-creamy texture.
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