1 medium beetroot

400g cooked chickpeas

2 cloves of garlic, minced

2 tsp ground cumin

2 tbsp Raw Health Kalamata Olive Oil

3 tbsp Raw Health Tahini

2 tbsp Raw Health Acacia Honey

2 lemons, juiced

Salt and pepper to taste



  • Wash and grate the beetroot using a fine blade grater and place into a food processor.
  • Add the chickpeas, garlic, olive oil, tahini, honey, lemon juice and salt and pepper and blend until a smooth consistency is achieved.
  • It may be necessary to add a little bit more oil and lemon juice if the consistency is slightly too dry. It should be thick and creamy, like traditional hummus.
  • Store in an airtight container in the fridge.

Windmill products used in this recipe