bEETROOT Hummus RECIPE

  • 1 medium steamed beetroot
  • 50g walnuts
  • 1 teaspoon cumin seeds

  • 2 garlic cloves
  • 1-2 Lemons squeezed
  • 1 teaspoon Tahini
  • Olive oil

  • 1 avocado
  • 1 tablespoon fresh fennel
  • Sea/Himalayan Rock Salt
  • Pepper


  1. Lightly toast the walnuts until they become fragrant (about 5 mins)
  2. In a dry frying pan lightly toast the cumin seeds until they become fragrant.  Then grind them with a pestle and mortar.
  3. Put all the ingredients except the fennel and avocado into the blender and blend.
  4. Cut the avocado into small chunks and mix the raw avocado and fresh fennel into the hummus.
  5. Add salt and pepper to taste.
  6. Serve with raw vegetables or home-made pita.





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