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06 Oct, 2023

Smoky beetroot hummus with lentils, mint and pistachios

Sometimes you want a bit more from a dip. Of course the main event needs to be a show stopper, and this silky, smoky, sweet beetroot hummus definitely delivers, but topped with puy lentils, pistachios, black olives and mint, it goes that extra mile to deliver on taste and texture.


Serves 4-6.


For the beetroot hummus:

  • 400g Beetroot
  • 50g tahini
  • ½ tsp smoked paprika
  • 100ml olive oil
  • ½ tsp Maldon salt

For the toppings:

  • 100g Puy lentils
  • ½ tsp fennel seeds, dry roasted
  • 50g pistachios, shelled and chopped
  • 50g black olives, deseeded and chopped
  • Handful mint leaves, chopped
  • Extra olive oil
  • Maldon salt
  • Corn Tortilla chips to serve


  1. Wash the beetroot, season with salt and pepper and wrap in foil. Place in a preheated (180 degrees) oven and roast for 40-60 minutes until completely soft throughout. Allow to cool completely, then peel the skin off and discard.
  2. Roughly chop the cooked beetroot and place in a food processor (we used a nutribullet). Add the tahini, smoked paprika, oil and salt and blitz until silky smooth.
  3. Cook the puy lentils according to the packet. We cook them in cold water, bring to the boil and simmer for 20 minutes until tender. Then drain under cold water.
  4. Spread the beetroot hummus on a large serving plate or chopping board. Sprinkle over the lentils, top with the toasted fennel seeds, chopped pistachios, olives and mint. Finish with a generous drizzle of olive oil and sea salt. Serve with corn tortilla chips.