Beetroot Hummus


- 200g canned chickpeas

- 2 tbsp lemon juice or more

- 2 garlic cloves, roughly chopped

- 1 tsp ground cumin

- Pinch salt

- 1 tbsp tahini

- 4 tbsp water

- 2 tbsp extra virgin olive oil

- 1 tsp paprika

- 1 tbsp Organic Fields Beetroot Powder

- 4 rounds of pitta bread



  1. Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
  2. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, Organic Fields Beetroot Powder, and water in a food processor, and blend to a creamy purée.
  3. Add more lemon juice, garlic, cumin or salt to taste. Pour onto a plate and smooth out with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
  4. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.

Note: Add more or less beetroot powder to suit your palate.

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