Pink beetroot hummus

Pink beetroot hummus

Beetroot dip in a bowl.
Earthy, zingy and pink! Jane McClenaghan's delicious houmous makes a vibrant change from the original recipe.


Serves 4

  • 1 tin chickpeas
  • 2 cooked beetroot
  • 2 garlic cloves
  • Juice of 1 lemon
  • 2 Tbsp olive or rapeseed oil
  • Generous pinch of sea salt
  • ½ tsp smoked paprika

Drain and rinse the chickpeas, roughly chop the beetroot and then throw everything into your blender or food processor and blitz.

Simple as that!

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