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Beetroot Hummus | Veganuary Week 3

Beetroot Hummus | Veganuary Week 3
Beetroot Hummus | Veganuary Week 3

This is our delicious and beautiful beetroot hummus recipe!

This is a great snack option with some whole wheat crackers or veggies.

This dip looks stunning but is also a really great healthy snack! Beetroot isn’t for everyone but it goes great in this hummus.

Simply make this in your blender of juice, blitzing up all the hummus ingredients in one go! Then just transfer to an air tight container and pop in the fridge and eat over the week for an easy snack.



  • 1 sprig of dill
  • 1 can of chickpeas
  • 200g cooked beetroot
  • 1 lemon
  • 50ml of water
  • 1 clove of garlic
  • Sea salt and freshly ground black pepper to taste
  • 3 tbsp of extra virgin olive oil (to garnish)
  • 10 whole wheat crackers

To garnish (optional)

  • 1 tbsp of zaatar
  • 1 tbsp of fresh parsley
  • 1 tbsp of natural plant based yoghurt


  1. 1.

    You will need...

    Grater | Zester | Immersion | Blender or Food Processor | Chopping Board | Knives

  2. 2.

    Pick the leaves from the dill and roughly chop | Drain and rinse the chickpeas | Zest and juice the lemon | Peel and grate the garlic.

  3. 3.

    Place all the ingredients, apart from the lemon zest and the olive oil, in a blender or food processor and blitz until smooth | Season to taste with salt and pepper

  4. 4.

    Spoon into a bowl, finishing with a drizzle of yoghurt and a sprinkle of lemon zest, zaatar and parsley | Place in a sealed container in the fridge and remove the portions needed each day for your snack, take 2 crackers for each day!