Beetroot Hummus with Squid Ink Crackers

Get the party started with Party-Perfect Bites, Milli Taylor's mouthwatering collection of delicious recipes for canapés and other bite-size morsels! Squid ink creates a very dramatic black colour in these crackers. It is available in convenient sachets from Italian and Spanish specialist stores, and from some online retailers.

Party-perfect Bites

Beetroot Hummus

140 g/1 cup canned chickpeas, drained and rinsed

250 g/2 scant cups beetroot/beets, cooked and cubed

1 large garlic clove

2 tablespoons olive oil

1 tablespoon freshly squeezed lemon juice

2 tablespoons tahini

2-3 pinches of sea salt flakes

Makes 400 g/14 oz.


Place all of the ingredients in a food processor or blender and blitz until smooth. Taste and adjust the seasoning, if necessary.


Squid Ink Crackers

300 g/2¼ cups plain/all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon cayenne pepper

80 ml/½ cup olive oil

3 x 4-g/¼-oz. squid ink sachets

A baking sheet lined with baking parchment

Makes 15


Preheat the oven to 180° C (350° F) Gas 4.

Mix the flour, baking powder, salt and cayenne pepper in a large mixing bowl, and make a well in the middle.

Mix 150 ml/½ cup water with the olive oil and squid ink, then add to the well. Stir gently, slowly incorporating the dry ingredients until a dough forms.

Turn out the dough onto a floured surface, and knead for about 3-5 minutes, or until smooth. Divide the dough into 15 pieces and roll them into the desired shapes with a rolling pin.


This recipe is from Party-perfect Bites by Milli Taylor. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.