Roast beetroot hummus is made with oven-roasted beets, olive oil, salt, chickpeas, garlic, lemon juice, tahini and cumin. These ingredients are blended together to create a vibrant, healthy dip.
Roast beet hummus ingredients
The ingredients for cauliflower hummus are similar to classic hummus – with the addition of roasted beetroot which gives this hummus its vibrant hue.
How to make roast beet hummus
Roast beetroot hummus is easy to make. The longest part is roasting the beetroot, but it’s not difficult. Just follow these four simple steps:
- Get ready: Preheat the oven to 180°C (350°F). Line a small baking tray with plastic-free baking parchment.
- Roast: Place the beetroot in a large bowl, drizzle with 1 tablespoon of the olive oil, sprinkle with salt and toss to coat well. Spread evenly on the prepared tray and roast for 45-60 minutes, or until tender. Set aside to cool.
- Process: Transfer the beetroot to a food processor with the remaining 2 tablespoons of olive oil, chickpeas, garlic, lemon juice, tahini and process until thick and smooth. With the processor still running add 2 to 3 tablespoons of water until you reach the perfect creamy consistency
- Serve! Transfer to a serving bowl, drizzle with extra olive oil and sprinkle with sesame seeds and pine nuts to serve.
How to store hummus
Hummus keeps well in the fridge, so it’s a great recipe to make-ahead and pack for workday lunches. Store in an airtight container in the fridge for up to one week or the freezer for up to three months.
What to serve with roast beetroot hummus?
- Use it as a dip for freshly sliced salad veggies, like cucumber, carrots, pepper and celery.
- Spread it onto easy seedy crackers.
- Dunk sweet potato wedges into it.
- Pack it in your lunchbox with falafel.
More delicious hummus recipes to try
I hope you enjoy this beet hummus recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Beet hummus
Ingredients
- 5 medium beetroot quartered
- 3 tbsp extra virgin olive oil plus extra for drizzling
- ½ tsp sea salt
- 1 x 400g tin chickpeas drained and rinsed thoroughly
- 1 garlic clove crushed
- Juice of 1 lemon
- 2 tbsp light tahini
- ½ tsp ground cumin
- 2-3 tbsp filtered water
- Black and white sesame seeds (optional) to serve
- Pine nuts (optional) to serve
Instructions
- Preheat the oven to 180°C (350°F). Line a small baking tray with plastic-free baking parchment.
- Place the beetroot in a large bowl, drizzle with 1 tablespoon of the olive oil, sprinkle with salt and toss to coat well. Spread evenly on the prepared tray and roast for 45-60 minutes, or until tender. Set aside to cool.
- Transfer the beetroot to a food processor with the remaining 2 tablespoons of olive oil, chickpeas, garlic, lemon juice, tahini and process until thick and smooth. With the processor still running add 2 to 3 tablespoons of water until you reach the perfect creamy consistency
- Transfer to a serving bowl, drizzle with extra olive oil and sprinkle with sesame seeds and pine nuts to serve.
Utterly lovely, Great for summer get-together and a very vibrant colour. I paired with some of the other dips. So good.