Beetroot Hummus

This dip starts the same way as my classic hummus: dried chickpeas soaked overnight, cooked until tender, blended with tahini and olive oil. Then fresh beetroot goes in, roasted until it caramelises and brings an earthy sweetness that changes everything about the texture and depth.

The colour is entirely natural. No food colouring, nothing artificial. The deep magenta comes from the beetroot itself, and it makes this the most visually striking thing on any table it sits on. But the flavour is what keeps people coming back. It is earthy, slightly sweet, nutty from the tahini, and more complex than a standard hummus.

Beetroot hummus is the one people are most surprised by. They order it expecting something novelty and come back realising it might be their favourite of the Saucery range.