Beetroot Hummus

From the Field Kitchen

90 Minutes

Serves 4 as a side

What you'll need…

  • 2 Large Beetroot
  • 250g Chickpeas (cooked)
  • 3 Cloves garlic
  • Juice of 1 lemon
  • 1 Orange (Zest & Juice)
  • 2 Teaspoons cumin seeds
  • 200ml Water
  • 100ml Olive oil
GB FC OCT Web 49 min

The method


Pre-heat your oven to 180°C. Roast the beetroot in its skin for 1 hour or until tender. Allow to cool, peel & chop into small chunks.


Place the garlic cloves and cumin seeds in the oven for 15 minutes then mix together in a food processor with the remaining ingredients. Blitz until smooth.


Season to taste and enjoy with warm toasted bread or celery sticks. Enjoy!

Recipe by Mark Price, Groobarbs Field Kitchen

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