This recipe was created by Nicki Skidmore. Nicki has been training to become a professional vegan chef with me this year. She is qualified in Nutrition so gives excellent nutrition information alongside her delicious recipes. You can see more of her recipes on her Instagram page www.instagram.com/nicki_cooks

Prep time - 10 minutes

Cook time - 0 minutes

Difficulty - Easy

Serves / makes - 400ml

Ingredients 

200g cooked and peeled beetroot

1 can butter beans, 400g 

50ml water 

2T olive oil

4T light tahini

Juice of 1/2 a lemon

Salt, to taste

1/2-1t fresh mint

Equipment

Hand blender or food processor

Jug or bowl

Chef’s knife

Chopping board

Method 

1. Drain and rinse the beans. 

2. Roughly chop the beetroot, on a plate so you don’t stain your chopping board.

3. Put all of the ingredients into a jug or bowl and blend until very smooth.

Tips

• You can buy pre cooked beetroot from supermarkets, but do make sure it isn’t soaking in vinegar. This will change the taste of the hummus dramatically.

• You can cook the beetroot yourself two ways. Either boiled in water or roasted in the oven. Note that it can take a while for the beetroot to cook.