Ballymaloe Irish Beetroot Hummus

beetroot hummus 8



200g of drained Ballymaloe Irish Beetroot

240g of chickpeas (1 can of drained chickpeas )

1 clove of garlic

1 tbsp of extra virgin olive oil

Salt and pepper to taste


This hummus is so smooth and has the most beautiful purple jewel colour. It’s great with crunchy raw carrots, peppers, cucumber or celery. Beetroot hummus is a delicious dip for crostini or crisp bread sticks . It’s also an excellent addition to a cured meat and cheese board. This recipe works very well using cannellini beans in the place of chickpeas.


Drain the beetroot and the chickpeas and put in the food processor along with the clove of garlic. Blitz until you are happy with the consistency, it should be smooth in texture. Add the olive oil and salt and pepper to taste.

Recipe by Grace O’ Driscoll.

Comments are closed.