Delicious Beetroot Hummus

Makes about 2 cups


2 cups of roasted or pre-packed cooked beetroot

2 x 400g cans of cannellini beans, rinsed well and drained

2 cloves of garlic, crushed

1/4-1/2 cup of coconut yoghurt

2 tsp lemon juice

2 tsp pomegranate molasses or balsamic glaze


 Place all of the ingredients into a blender or food processor and blend until a smooth puree forms. Add salt and pepper to taste 

How to serve

- Garnish with chopped, roasted hazelnuts, some nutty dukkha or sprinkle with some chopped or roughly torn mint leaves and a drizzle of balsamic glaze.

- Spread generously on some sourdough or multi-seed bread, add some peppery rocket and sliced avocado with a squeeze of lemon juice.