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Roasted Beetroot Hummus

I like to make different hummus each week and always have it in the fridge for a quick snack, or to use in my wraps and sandwiches.

Beetroot hummus is the most vibrant one, it has a lovely color and an amazingly smooth texture.

🍽 Serves 3-4

🕘 1h


  • 1 medium beetroot

  • Olive oil and a pinch of salt for roasting

  • 1 ½ cups cooked chickpeas/ 1 can of chickpeas

  • ¼ cup extra virgin olive oil

  • 1 clove of garlic

  • 1 heaped Tbsp tahini

  • Juice from ½ medium lemon

  • ½ tsp cumin powder

  • ½ tsp salt

  • Pepper

  • 1 Tbsp cold water

  • Hemp hearts


  1. Preheat the oven to 190’C. Prepare the ingredients: wash the beetroot and cut it into quarters.

  2. Place the beetroot on an aluminum foil. Sprinkle with olive oil and salt. Wrap it in the foil and roast for 45 minutes or until soft inside (pinch with a fork to check). 😉

  3. Remove from the oven. Let it cool down for 15 minutes.

  4. In a food processor, place roasted beetroot, together with its juice, chickpeas, olive oil, garlic clove, tahini paste, lemon juice, cumin powder, salt, pepper, and cold water.

  5. Blend until smooth, approx. 2 minutes.

  6. Assemble the plate: spread hummus evenly, place sliced cucumber and some fresh parsley, sprinkle with olive oil and garnish with hemp hearts.

  7. Serve with pita bread, fresh vegetables or as a spread for wraps and sandwiches.

  8. Enjoy! 😊

Watch a short tutorial on Instagram


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