Lemony Beetroot Hummus
by Jack Monroe
Ingredients
150g/5½oz cooked beetroot
400g tin chickpeas, drained and rinsed (alternatively use butter beans)
2 large garlic cloves, chopped
1 tbsp lemon juice (fresh or from a bottle)
pinch of salt
2 tbsp oil
1 tbsp mixed seeds (optional)
The quality of the produce is fantastic, far better than anything we have previously bought from supermarkets. We love the variety in the veg bags, including being able to try new things.
— Becci & Charles, Malin Bridge
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.