Beetroot, pistachio & cannellini bean hummus

This beautiful brightly coloured dip will brighten up any spread! The earthiness of the beetroot and the creaminess of the tahini and cannelloni beans is the perfect match. Even better to share with friends at a bbq or picnic.

  • 3 raw beetroot, peeled and chopped

  • 2 tbs tahini

  • Juice of 1 lemon

  • 1 carton/can cannellini beans

  • 2 tbs pistachios

  • 2 tbs olive oil

  • 1 tbs pomegranate molasses

  • 1 ts cumin seeds

  • salt and pepper



Place everything in the blender with 1-2 tbs water and blend till smooth and creamy. It will be a lovely vibrant pick colour. Transfer to a serving bowl. Drizzle with olive oil, sprinkle with pistachios and salt and pepper.