Easy beetroot hummus

Beetroots are such an underrated vegetable… I love them so much I decided to grow my own!

(Serves 4)

  • 150g Beetroot peeled and cut into small chunks
  • 1tsp. Extra virgin olive oil
  • 400g tin of chickpeas
  • 1tbsp. Tahini
  • Juice of ½ lemon
  • 2 Garlic cloves crushed with the side of a knife, with the skin left on
  • Salt & pepper


  1. Pre-heat your oven to 200oC
  2. Coat the beetroot in the oil and roast along with the garlic for 25 minutes on a non-stick baking tray
  3. Once the beetroot is tender remove it from the oven and allow it to cool
  4. Drain your chickpeas, keeping some of the liquid for later
  5. To a blender add the chickpeas, beetroot and tahini, and squeeze the roasted garlic out of the skin into the blender too
  6. Blend until smooth or a bit chunky if that’s how you like your hummus, adding some of the chickpea liquid to make it thinner if required
  7. Season with lemon juice, and salt & pepper


Tastes great with carrot and cucumber sticks!

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