Isn't the colour of this hummus amazing? The roasted beets add a sweet earthiness to the hummus, and doesn't have an overpowering beet flavour. Try it out with some crackers, pita or carrot sticks!


3 raw beets (approx 500g), peeled
1 can chickpeas
1 lemon, juiced and zested
¼ cup yogurt
2 Tbs olive oil
2 cloves garlic
½ tsp salt


1. Preheat the oven to 180°C. Line an oven tray with baking paper.
2. Cut beets into wedges, drizzle with olive oil and roast on the middle rack of the oven for 30 - 40 minutes or until cooked through. Set aside to cool.
3. Add all ingredients to a food processor and blend until smooth. Season to taste
4. Refrigerate or use immediately. Best served at room temperature.
5. Store in an airtight container in the fridge for up to 5 days.

Roasted Beetroot Hummus

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