Download my Autumn Wellness E-book

Beetroot & Mint Hummus

This is a very easy hummus recipe and I almost always have it in my fridge!

Method

Place everything in a food processor or blender and blitz until smooth and fully combined.

Taste and add more mint if needed, also some salt and pepper.

Store in an airtight container for up to 4 days in the refrigerator.

Ingredients

1 pot / 200g Hummus


300g Beetroot - ‘ready to eat’


2 Handfuls Fresh Mint Leaves


1 tsp / 6 g Horseradish - optional 1 tbsp / 15 g Agave Syrup


Serves: Makes 5-6 servings


Dietaries: Vegan

Method

Place everything in a food processor or blender and blitz until smooth and fully combined.

Taste and add more mint if needed, also some salt and pepper.

Store in an airtight container for up to 4 days in the refrigerator.

More Recipes


juices


VEGAN, GF

Orange, Pomegranate and Ginger Spritz

This makes a wonderful alcohol free alternative to an Aperol spritz. It’s delicious on a hot summer day so if you have guests be sure to make enough to go around!

Read More

mains


VEGAN, gf

Miso Glazed BBQ Vegetables

This is such a versatile way of jazzing up vegetables on the BBQ. I used aubergines and king oyster mushrooms, but you could also use sweet potatoes, squash or red onions.

Read More

snacks


VEGAN

Salted Popcorn and Spelt Rocky Road

This is a lovely teatime treat which kids and adults alike will love. It has very few ingredients and is super easy to pull together at the last minute. You can replace the puffed spelt with unsweetened puffed rice if you want to make it gluten free.

Read More