A picture of Delia's Chickpea, Beetroot and Grana Padano Hummus, Crusty Bread Served With Moscow Mule recipe

Chickpea, Beetroot and Grana Padano Hummus, Crusty Bread Served With Moscow Mule

Grana Padano has been a part of Italy's proud gastronomic heritage for nearly 1,000 years. Benedictine monks found a clever solution to preserve the surplus milk produced, by creating a hard cheese, which could withstand the test of time.

Versatile, nutritious and with Protected Designation of Origin (PDO) status, Grana Padano invites you to share the love of food this summer with their recipes made for friends and family.

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For more details on the characteristics, nutritional values and consorzio (non-profit organisation for producers and curers to protect and promote Grana Padano PDO cheese worldwide) visit granapadano.it

This recipe has been provided by Grana Padano

Serves 4 Preparation Time: 15 minutes Difficulty: Easy

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  • method
  • Ingredients


Blend the chickpeas and chopped beetroots in a mixer with the lemon juice, the tahini, some grated Grana Padano and a tablespoon of olive oil.

Purée everything until the mixture is smooth and creamy. Add some warm water if required. Cut the bread into slices and toast until golden. Serve the hummus with a drizzle of olive oil and a sprinkle of grated Grana Padano. Serve with Moscow Mule.

To make the Moscow Mule, fill a copper mug with ice, add the vodka, ginger beer and lime juice. Serve with a slice of lime and ginger.


For the hummus
240 g pre-cooked chickpeas
400 g cooked beetroots
100 g grated Grana Padano
100 g sandwich bread
1 tablespoon tahini
1 lemon
Extra virgin olive oil
For the Moscow Mule
45 ml Vodka
120 ml ginger beer
5 ml fresh lime juice
1 slice of lime
Fresh ginger

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