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Roasted Beetroot Hummus 


  • 1 large roasted beetroot (or 2 small ones) - you can also buy tinned already roasted beetroots. 

  • 1 can chickpeas (drained and rinsed)

  • Zest and juice from 1 lemon 

  • 1 healthy pinch of salt

  • cracked black pepper (to preference)

  • 2 cloves garlic, minced

  • 2 heaped tbsp tahini 

  • 2 tbsp olive oil  



  1. Preheat oven at 190 degrees (C) fan-force. Begin roasting your beetroot: cut the head and tail, cover in olive oil and wrap in foil. Roast for 45 minutes - an hour. Once done roasting let it cool in the fridge. 

  2. Once cooled, peel and quarter the beetroot. Add the chopped beats to a food processor and process until only small chunks are left. 

  3. Next add the remaining ingredients, except the oil and process until smooth.

  4. Add the olive oil as hummus is mixing if possible if not add it little by little until you get a desired consistency. 

  5. Taste and adjust seasoning (adjust salt, pepper or lemon levels).Will keep in the fridge for a week!

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