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Roasted Beet Hummus
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
1
Roast beetroot wrapped in foil at 200C for 1 hour until tender.
2
Peel while still warm.
3
Blend chickpeas, tahini, lemon juice and garlic until smooth.
4
Add roasted beetroot and blend until very smooth.
5
Add ice cold water to achieve desired consistency.
6
Season generously with salt.
7
Spread on a plate, drizzle with olive oil.
8
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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★★★★★
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