Roasted Beet Hummus

Name: Roasted Beet Hummus
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 medium beetroots, roasted and peeled; 400g cooked chickpeas; 80g tahini; 3 tbsp lemon juice; 2 cloves garlic; 3 tbsp olive oil; 1 tsp salt; ice cold water as needed; sesame seeds and olive oil to serve

A vibrant, deep pink hummus made by blending roasted beetroot with chickpeas, tahini and lemon, beautiful as a dip or spread on toast.

Total time

70 min

Prep

10 min

Cook

60 min

Difficulty

easy

Cuisine

Vegetarian

vegetarianvegangluten-free

Ingredients

3medium beetroots, roasted and peeled

400gcooked chickpeas

80gtahini

3 tbsplemon juice

2 clovesgarlic

3 tbspolive oil

1 tspsalt

ice cold wateras needed

sesame seeds and olive oilto serve

Instructions

Roast beetroot wrapped in foil at 200C for 1 hour until tender.

Peel while still warm.

Blend chickpeas, tahini, lemon juice and garlic until smooth.

Add roasted beetroot and blend until very smooth.

Add ice cold water to achieve desired consistency.

Season generously with salt.

Spread on a plate, drizzle with olive oil.

Scatter with sesame seeds and serve with warm pita.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

384

Protein

12.7g

Fat

23.6g

Carbs

34.4g

Fiber

10g

Sodium

520mg

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