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Beetroot Hummus (No Tahini)

This recipe is one that I devised through trial and error at home after many years of enjoying beetroot hummus whilst out at brunch and always craving it at home! This recipe works every time and leaves you with an irresistibly tangy and smooth beetroot hummus - and with no tahini or chickpeas required!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 2 people

Ingredients

  • 240 g potatoes
  • 3 beetroots 230 g
  • 10 black olives
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 50 g walnuts plus more to decorate

Instructions

  • If using fresh beetroot: Peel and wash the beetroot. In a medium-size pot with boiling water boil the beetroot for 40 minutes, or until softened. If the beetroots are very large, or if you’re in a rush you can chop the beets in half and that will shorten the cooking time massively.
  • Boil the potatoes for 25 minutes, or until cooked through. Peel the potatoes and pit the olives. In a blender, combine the potatoes, beets, olives, olive oil, apple cider vinegar, garlic, salt, black pepper and cumin. Blend until smooth. Add in the walnuts and blend for a couple of seconds, leaving them chopped into small chunks rather than fully blended. Enjoy!