Make Ahead

Beetroot Hummus

February 24, 2010
0 Ratings
Author Notes

This is based on a recipe I read by Hugh Fearnley-Whittingstall that I modified to my own taste. You could use chickpeas instead of cannelinni beans and also add a pinch of cayenne to give it a little bite. —The Grubworm

  • Serves 4-6 as a dip
  • 4-6 fresh raw beetroots
  • 1 tablespoon cumin seeds
  • 1 cup tinned cannelini beans
  • 1 lemon
  • 2 heaped teaspoons tahini
  • 5 cloves garlic
  • water
  • Extra virgin olive oil
In This Recipe
  1. Heat the oven up to 200oC
  2. Wrap the beetroot and four of the cloves of garlic (squashed but unpeeled) loosely in a sheet of foil so that it forms a loose ‘bag’ around them. Put them in the oven to bake for about 2 hours. They’re done when you can slide a knife into it with no real resistance. Then take them out and leave them to cool down.
  3. Meanwhile put the walnuts on a tray and roast them in the hot oven for about 5-6 minute until you can smell them roasting. Remove and leave to cool.
  4. Put a saucepan over a medium heat and add the cumin seeds, shake the pan over the flame for about 45 seconds and as the nutty aroma starts to rise, pour out the seeds onto a plate to cool. Crush the cumin seeds in a pestle and motar or grind them in a spice grinder.
  5. Put the walnuts in a blender and blend them until they resemble breadcrumbs. Add the beans, a little oil and water and blend the mix to a thick mush – adding as much water as necessary.
  6. Peel and dice the beetroot, add to the blender along with the cumin, cannellini beans and a good amount of black pepper. Squeeze the lemon and crush the garlic into the mix and add a couple of glugs of oil and water. Blend into a thick hummusy paste, adding water/oil as necessary to get the consistency you’re after.
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6 Reviews

millicent March 6, 2013
when do you add the tahini? and lemon?
millicent March 6, 2013
i see the lemon, tahini?
Author Comment
The G. March 7, 2013
Hmmmm, I didn't do terribly well with this recipe did I? In my defense I hadn't been blogging long back then ;) The Tahini goes in with the beans, beetroot, lemon and garlic.
millicent March 5, 2013
there are no walnuts in your ingredients...?
Author Comment
The G. March 6, 2013
How odd, I could have sworn they were there when I originally submitted this to Food 52. You need 60g raw walnuts. You can see the full recipe here:
KSanJose December 19, 2011
Delicious. Added a thin layer of cream cheese & chopped chives for a festive holiday spread.