Beetroot Hummus With Homemade Lentil Crisps And Fresh Celery

Before we take a single bite, we eat first with our eyes. This naturally vibrant and deliciously simple appetiser is the perfect go-to for a nutrition boosting snack or to enjoy in good company. Savour the natural earthy flavour of beetroot paired with creamy cashews and enlivened with classic tahini and a zesty spritz of apple cider vinegar. Our homemade lentil crisps are an impressive yet deceptively easy accompaniment; and a side serving of crisp celery sticks adds garden-fresh crunch.



  • 160 g raw whole beetroot
  • 24 g toasted cashew nuts
  • ½ tbsp tahini paste
  • 1 tsp apple vinegar or rice vinegar

Lentil crisps

  • 250 g lentil flour
  • 1 ltr cold water
  • 1 tsp salt
  • 2 tsp black sesame

Recommended portion

  • 40 g hummus
  • 10 g lentil crisps
  • 30 g celery sticks



  • Pre-soak the cashews in cold water for 24 hours
  • Preheat the oven to 160ºC
  • Thoroughly wash the beetroot
  • Drain the cashews
  • Roast the whole beetroot with the skin on. Cook in the oven for 45 minutes or until easily pierced with a skewer, then set aside to cool
  • Once cooled, peel the beetroot. Combine the cooked beetroot, soaked cashew nuts, salt, tahini paste and apple vinegar in a food processor or blender, and mix into a smooth paste

Lentil crisps

  • Preheat the oven to 170ºC
  • Combine the lentil flour, water and salt in a large mixing bowl to form a dough
  • Place the ball of dough on a large piece of parchment paper
  • Cover with a second piece of parchment paper and press gently, using a spatula, to create a thin layer (approx. 0.5mm)
  • Cook for 7 minutes or until crisp
  • Leave to cool then break it in pieces suitable for dipping into the hummus

If this recipe has got you interested in visiting 
Chenot Palace Weggis  then get in touch with one of our wellness experts today by calling 
020 7843 3597 or emailing

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