Roasted Beetroot Hummus


  • 1. Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from the beetroots, and scrub and wash them underwater until clean.
  • 2. Wrap beetroot in foil, drizzle on a bit of olive oil, wrap tightly, and roast for one hour. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
  • 3. Once the beetroot is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
  • 4. Add remaining ingredients except for olive oil and blend until smooth.
  • 5. Drizzle in olive oil as the hummus is mixing.
  • 6. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
  • 7. Will keep in the fridge for up to a week.


  • 1 small roasted beetroot
  • 1 tin of cook chickpeas, mostly drained
  • Zest of 1 lemon
  • Juice of half a lemon
  • Pinch of salt and pepper
  • 2 large cloves garlic, minced
  • 2 heaped tbsp tahini
  • 4 tbsp extra virgin olive oil