Date posted: 05/09/2023

Whipped beetroot and butterbean hummus with a rainbow slaw and crushed feta

Eat the rainbow with this fresh and bright plant-based hummus and vibrant salad

  • Serves 10
  • Timing: 1 hr 15 mins
Votes: 0 Average: 0


Kalos feta cheese 60g
Royal Crown butterbeans 800g
Casa de Mare red wine vinegar 30ml
Red onion 100g
Mellow Yellow cold pressed rapeseed oil 40ml
Cypressa tahini paste 300g
Everyday Favourites sweet potato falafel bites (frozen) 20 pieces
Garlic (peeled) 5g
Fresh spring onion (chilled) 2 onions
Red capsicum peppers 180g
Everyday Favourites fancy peas (frozen) 100g
Pea shoots (chilled) 60g
Radish (chilled) 60g
Raw beetroot (chilled) 1kg
Yellow capsicum peppers 180g
Munchy Seeds mega omega tamari seven seed mix snack pack 25g


  1. In a food processor, add the cooked beetroot, butterbeans, tahini paste, garlic, oil and the juice from 2 lemons. Blend together and whip until smooth.
  2. In a mixing bowl, add the sliced radish, sliced peppers, vinegar, chopped spring onions, and combine together. Leave to chill.
  3. Place the whipped beetroot and butterbean hummus mix into bowls. Top the hummus mix with slaw, cooked falafel, pickled pink onions, crumbled feta, pea shoots, blanched peas – and finally, a sprinkling of munchy seeds.
  This recipe is part of the health food trends 2024, click the link to discover the rest of our food and drink trends 2024.
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