This post was published in happy partnership with EatEnjoy, who sponsored this post. The Beetroot Hummus with Feta, Pomegranate and Dill is at the end of this post. This is the second post in a series of three. My first recipe was these – and oh my you have to try them – Hot Cheesy Lobster Pots

Homemade hummus is a joy and a big bowl of hummus for sharing is a perfect festive dip. Always with a twist, and I love it with beetroot. Now that I can have a little dairy every now and then thanks to EatEnjoy, I am celebrating this Christmas with a sprinkle of lovely creamy salty feta, sharp gorgeous pops of pomegranate and swishes of dill, like pine branches, very festive. 

How EatEnjoy Dairy Works

Let’s recap! EatEnjoy Dairy includes a unique blend of enzymes – Dairylytic® – developed by scientists at the US enzyme-supplement specialist Deerland Enzymes. EatEnjoy Dairy contains lactase and protease, specially formulated to help digest dairy food. Lactase enzyme improves lactase digestion in people like me who have difficulty digesting lactose, while protease targets milk proteins and works to break these down. The claim that lactase enzyme improves lactase digestion in individuals who have difficulty digesting lactose is approved by the European Food Safety Authority and these tablets do help me.

With EatEnjoy Dairy you will be able to digest about 250ml of milk, without any problems. If there is more milk or dairy products in one meal – then one should take 2 capsules. I have found that I can tolerate normal amounts, like this sprinkle of feta here. Don’t forget to try my Hot Cheesy Lobster Pots also!

Making Beetroot Hummus with Feta, Pomegranate and Dill

Homemade hummus is best made with fresh cooked chickpeas – and YAWN – of course it is. But trust me, it is. There is no drama to it. Just soak them overnight, and yes strictly speaking you don’t have to but you get much better results when you allow those chickpeas to gently soak up water. It all happens while you sleep, like I said, no drama. Then let your food processor or blender do the work, which it will do very well. I use cooked beetroot for ease. I just want that pink blush. If you want a fiercer earthier beetroot flavour and a deeper colour use grated raw beetroot. 

Beetroot Hummus with Feta, Pomegranate and Dill
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Beetroot Hummus with Feta, Pomegranate and Dill


  • 500g cooked chickpeas or two tins of chickpeas
  • 250g cooked beetroot, chopped into chunks
  • 3 cloves garlic, peeled
  • 1 tbsp ground cumin
  • 250ml tahini
  • 100ml chilled water
  • juice of two lemons
  • one pomegranate, seeds removed
  • a handful of dill
  • 200g feta
  • optional: pumpkin seeds, toasted in a dry frying pan for one minute


  • This is easy - your blender does the work. First pop in your peeled garlic and blitz it. Then add the cumin, beetroot, chickpeas and tahini and process to a paste. Slowly add the cold water - and it is important that it is cold, ice it if you can - and process until smooth. Depending on your blender this should take about 5 minutes. If your blender is small do it in batches. Add the lemon to taste, I like it to be sharp, and season with sea salt to taste too. Serve with crumbled feta, pomegranate and dill on top, the pumpkin seeds if you are using them, and plenty of chips or crackers to scoop it up. Store covered in the fridge for up to 3 days.



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