Beetroot and cottage cheese hummus
Meet your new favourite dip! A vibrant beetroot hummus style dip blended with cottage cheese for an extra protein boost. It’s silky, tangy and perfect as a snack with veg sticks or apple pieces, part of a breakfast bowl, lunchtime sandwich spread, dolloped onto a mixed salad, grain bowl or used in wraps, or served as part of a mezze with olives, feta and roasted veg.
THE SECRET INGREDIENT: Cottage cheese
Well it’s not really that secret, as it’s in the title! But if you’ve been anywhere near the socials lately, you’ve probably seen cottage cheese getting its big comeback, in everything from ice cream to toast toppings. But here, it’s my secret ingredient for turning ordinary beetroot hummus into something unexpectedly creamier.
This hummus still includes a drizzle of olive oil, those heart-healthy monounsaturated fats to help with absorption of the carotenoids that give beetroot its colour and antioxidant benefits.
Blended into the mix, cottage cheese gives the hummus a whipped, almost creamy texture without needing as much oil or tahini. It adds a gentle dairy freshness that balances the earthy sweetness of beetroot. Naturally high in complete protein, meaning it contains all nine essential amino acids, it brings calcium, phosphorus and B vitamins that support bone health, muscle repair and energy metabolism.
It’s a small addition, but it completely changes the feel of the dip; lighter, fluffier. Who knew an old-school fridge staple could feel so modern again?
Serves: 4-6
Prep and cook time: 10 minutes
Ingredients
1 tin chickpeas, drained and rinsed, or use some jarred ones for an extra creamy texture
200g cooked beetroot (about 2 medium beets, peeled)
120g cottage cheese
1–2 tbsp lemon juice, to taste
1 good tbsp tahini - if you don’t have any or want to avoid sesame, you could leave it out
1-2 garlic cloves - add to your taste for garlic
1 tbsp extra virgin olive oil
½-1 tsp ground cumin - add to taste, you may even like a little more
1-2 tbsp chopped fresh dill - add to taste
½ tsp smoked paprika - again, add to taste (optional, for warmth)
Salt & black pepper, to taste
Optional garnish: olive oil drizzle, more fresh dill or some snipped chives, seeds or chopped nuts, cress (I love this for an extra old-school feel!) or microgreens
To serve: veg sticks, toast, crackers, salad leaves; whatever you fancy
Method:
Add chickpeas, beetroot, cottage cheese, tahini, garlic, lemon juice, cumin, paprika (add half the lemon juice and spices, then taste and adjust to your liking later), and a pinch of salt and pepper to a food processor or blender.
Blend for 30-60 seconds, stopping it and scraping down the sides as needed to eveything mixes together. Add 1 tbsp dill to start with and blitz for a few extra seconds. Taste and adjust the spices, dill, lemon juice or salt and pepper to taste.
Notes:
If you have a cheaper tin of chickpeas rather than using jarred ones (which are often creamier, but more expensive), then simmering them in 2-3 tbsp of water for just a few minutes until the water goes can help to soften them up a little more.
Roasted beetroot gives a deeper, sweeter flavour than boiled or vacuum-packed, but use the ready-cooked beetroot for speed if you like. Just avoid the jarred, pickled ones! To roast, wash the beets (no need to peel yet) and wrap them in a little baking parchment (avoid foil if you prefer to limit aluminium contact). Place them in a lidded dish and roast at 190°C for about 40-60 minutes, depending on size, until tender - keep checking with the tip of a knife. Once cool enough to handle, the skins will slip off easily.
Vegan version: swap cottage cheese for silken tofu or a thick vegan yoghurt.
Spice it up: I say to add spice to taste as we’re all different, especially if you want to serve it to children. Add a pinch or two of chilli flakes or a little harissa paste for heat.
Storage: keeps for 3-4 days in the fridge, in a sealed jar or container.
Nutritional breakdown per serving*:
Protein – 12.8g
Fibre – 6g
Healthy fats – 8.4g
Calories – 205 kcal
*Information may vary slightly if using different nutritional calculators.
