Beetroot hummus


1 large bowl


250g cooked beetroot, roughly chopped
1 can chickpeas, drained and rinsed
2 cloves of garlic, peeled and roughly chopped
Zest and juice of 1 ½ small lemons
50ml Raw Health olive oil
2 heaped tbsp. Raw Health tahini
1 tsp. flaked salt (less if using fine table salt, start with a pinch and taste)
Black pepper to taste


Add the first six ingredients into a blender and blend until completely smooth.

Taste and season to your liking.

Store in the fridge.

Try it on top of our crispbreads with thinly sliced radishes, hazelnuts and parsley. 

Windmill products used in this recipe