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Gordon Ramsay Beetroot Hummus Recipe

Gordon Ramsay Beetroot Hummus Recipe

My Gordon Ramsay-style beetroot hummus recipe — roasted beetroot, chickpeas and tahini blitzed into a smooth, vivid dip.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 People
Course: Appetizer
Cuisine: British
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 2 medium beetroots unpeeled
  • 1 x 400g tin chickpeas drained and rinsed
  • 3 tbsp tahini
  • 2 garlic cloves
  • Juice of 1 lemon
  • 3 tbsp olive oil plus extra to serve
  • Salt to taste
  • Toasted seeds or fresh herbs to garnish

Method
 

  1. Wrap beetroot in foil, roast at 200°C / 180°C fan / Gas 6 for 45–60 minutes.
  2. Cool, peel under running water, chop roughly.
  3. Blend beetroot, chickpeas, tahini, garlic and lemon juice.
  4. Drizzle in olive oil while blending until smooth.
  5. Season with salt.
  6. Serve with a drizzle of oil and garnish.

Notes

Roasting the beetroot gives a deeper, sweeter flavour than using it raw.
Peel under running water for easier, less messy prep.
Loosen with water if the hummus turns out too thick.
Freezes reasonably well for up to 2 months.