A bowl of beetroot hummus is pictured from above. Scattered around the edge of the bowl are slices of Organic Wholeblend Piadina and vegetable crudités.

Beetroot HoumousOrganic Wholeblend Piadina


This recipe is a great addition to a summer BBQ or picnic, its bright and vibrant colour makes for a great centre piece and its guilt free wholesome ingredients complement our Organic Wholeblend Piadina seamlessly.

Cook time:
5 mins
Prep time:
5 mins

The versatility of hummous

People often forget that chickpeas are also grown in Italy, so Italians are no stranger to the legume. Hummus is not a traditional dish in Italian cuisine, but paired with slices of Wholeblend Piadina and crudités you have a summer sharing dish that is ready to be enjoyed.

The beauty of hummus is in its versatility - we added beetroot for a striking colour and a slightly earth flavour which works beautifully with the nuttier flavour of the wholemeal durum wheat Piadina. You can also try roasted carrots, peas or even sweet potato as other options that'll add colour and flavour variation to your dip.

A close up shot of pink beetroot hummous.
A bowl of beetroot hummus with slices of Organic Wholeblend Piadina and vegetable crudités round the edge.


  • Step 1

    Toast the cumin seeds in a small pan over a low heat for 1 – 2 minutes, or until they start to release a fragrant aroma. Be careful to not let the cumin seeds catch and burn as this will add an unwanted bitter taste. Remove from the heat and tip into a food processer.

  • Step 2

    Add the oil to the pan and fry the chopped garlic for 30 seconds, add to the food processor with all remaining ingredients.

  • Step 3

    Pulse the mixture until smooth; you can adjust the seasoning to taste at this point. Spoon into a bowl and refrigerate until required.

  • Step 4

    Heat the Piadina in a hot, dry pan for one minute per side then slice and serve with crunchy vegetable crudités.