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Roasted Beetroot Hummus

Makes: approx. 500g

Prep time: 30 min


  • 400g canned or cooked chickpeas
  • 2tbsp tahini
  • 1 small roasted beetroot
  • ½ squeezed lemon juice
  • 2 garlic cloves
  • ½ tsp cumin
  • Salt


  1. Roast beetroot in the oven for 30-35 min at 180°C with cumin, salt and olive oil. You can add any other spices you like. Coriander, turmeric and paprika work well.
  2. Place the chickpeas, the tahini, the roasted beetroot, the garlic, the cumin, the salt and the squeezed lemon juice in a kitchen processor.
  3. Add 1-2 ice cubes to make hummus smoother.
  4. Blend for 4-5 minutes (or more) until smooth and creamy, adding some water from cooked chickpeas (or from a can) during the blending.
  5. Add extra virgin olive oil on top of the hummus once plated.


  1. Slightly overcooked and warm chickpeas work better for making a creamier hummus.  If using canned chickpeas, simmer them in a pan using the liquid from the can for a few minutes. If using dry chickpeas, then pre-soak them for a few hours (ideally overnight) and then cook them for 40-50 min, until slightly overcooked.
  2. Adding ice-cubes before blending makes hummus creamier and airier.
  3. Keep adding a bit of water from the chickpeas if hummus consistency is too thick.

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