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Beetroot hummus eco snack for around a pound

Beetroot Hummus Snack

This freezable hummus is a great way of using up a glut of beetroot
and makes a vibrant, healthy, low carbon snack

Where possible try to buy organic veg or veg that will go to waste – most supermarkets sell wonky veg options.

(serves eight)

  • 500g raw beetroot, leaves trimmed to 1 inch, but root left whole
  • 2 x 400g cans chickpeas, drained
  • 2 x lemons, juiced
  • 1 tbsp ground cumin
  • 200g plain yogurt
  • Salt and pepper
  • Toasted cumin seeds, mint and crusty bread (check they’re sustainable using our app) to serve.

The cost for this tasty treat is £1 per person if you include the bread.


  • Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender.
  • When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.
  • Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh.
  • Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper.
  • Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.

    Feel good about eating the beetroot this Autumn. All the ingredients here should have a low carbon footprint, and if you get lucky, you might find the lemons and mint without packaging.

    Thanks to BBC Good Food for their recipe and image.

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