Buckwheat Raw Hummus recipe, served with Beetroot Salad

I wanted to kick start the year off with a delectable raw dish. Then I looked in my cupboards and saw… not a lot. And it was bank holiday so all the shops were closed. Grrr.  It was one of those moment’s where you just go “Oh sod it!” and maybe reach for the roasted cashew nuts that don’t belong to you. But no, I thought. Let necessity be the mother of all invention and do not give in!In my cupboard I had the following:



2 Beetroot.
Some dehydrated buckwheat.
Black sesame seeds.
Something that was unrecognisable.
2 Apples.
Various herbs and spices.
Sunflower seeds.
Spring onions.
Olive oil.
Cider vinegar.
Sesame oil.

So! I grated the beetroot, chopped the apple, put it in a bowl, sprinkled on some black sesame seeds and sunflower seeds, tossed it about, splashed a bit of sesame oil and tamari on, and THEN… the magic happened. The Buckwheat Hummus was born.


  • 1 cup buckwheat (either sprouted or soaked and dehydrated)
  • 2 cloves garlic
  • 2 tbsp’s tahini.
  • 1 tbsp cider vinegar
  • 2 tbsp’s olive oil.
  • Salt and black pepper.
  • Water to blend to desired consistency.

(please note- this is the version that I made using only the ingredients I had. You can add anything you like! Replace cider vinegar with lemon juice for a more authentic hummus taste, and add cumin to make it extra special)

Blend everything together and serve. I put mine on the top of the beetroot concoction with some finely sliced spring onions. And it tasted all the better for knowing that you can create something beautiful from very little if you just stay positive and look at what you have got. There is a lesson in there somewhere, i’m sure…


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