Beetroot and butterbean hummus

Hummus is a swift and delicious snack or part of a large feast. It is an amazingly versatile dip and lasts a few days in the fridge.

Serves 2



  • For the hummus:
  • 300g cooked butterbeans
  • 1 tablespoon of ground cumin
  • 2 tablespoons of light tahini
  • 25ml rapeseed oil
  • 50ml hot water
  • Large pinch of salt and pepper
  • 1 clove of garlic
  • Juice form 1/2 lemon
  • For the cauliflower:
  • Handful of cauliflower florets
  • 1 teaspoon of Garam masala
  • Pinch of chilli powder
  • Salt and pepper
  • 1 teaspoon of ghee or butter


Preheat the oven to 200C
Combine the cauliflower florets with the spices, salt and pepper and oil and roast for 15-20 minutes until slightly charred at the edges
Take out of the oven and add the ghee or butter
Whilst the cauliflower is in the oven, make the hummus
Just add the ingredients into a blender and process until smooth (adding more oil or water if necessary)
Pour the hummus into a bowl and top with the cauliflower