Beetroot hummus

It’s been on the menu from day one – and we just can’t take it off!

Over the last few years we’ve tweaked the toppings (we’re currently serving ours with whipped feta and pistachio dukkah), but there’s only one accompaniment that fits the bill: piles of fully pitta.

Chef Tom’s top tip: Trying toasting a lager batch of the fennel, cumin and coriander seeds (about 10g of each) and store in an airtight container – it’s a great spice mix to jazz up any dish!

The recipe

Serves four


500g cooked beetroot
2g cumin seeds
2g coriander seeds
2g fennel seeds
3g Maldon sea salt
40g tahini paste
100g ready-made hummus
20g pomegranate molasses


1. Toast off the seeds in a dry pan and until fragrant.
2. Combine all of the ingredients in a food processor until smooth and adjust seasoning if necessary.
3. Keep in the fridge in an airtight container for up to one week.