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Roasted Beetroot Hummus

Roasted Beetroot Hummus is a great variation on the classic chickpea, tahini & lemon dip, having an earthy sweetness and a striking ruby colour. Try it topped with crumbled feta, toasted pine nut and mint.
Course Appetizer, Salad, Starter, Lunch, Light Meal
Cuisine Mediterranean, Middle Eastern
Keyword hummus, beetroot hummus, roasted beetroot hummus
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Moorlands Eater

Ingredients

For the roasted vegetables

  • 2-3 medium beetroots (approx 200g after peeling) topped, tailed & peeled
  • salt & black pepper to taste
  • 3 tsp olive oil
  • 1 head garlic left whole

For the hummus

  • 240 g cooked chickpeas (reserve cooking water if you've boiled them yourself) drain and rinse if using tinned chickpeas
  • 2 tbsp tahini sesame paste
  • 1-2 medium lemons juice only
  • 1-2 tsp ground cumin
  • salt & black pepper to taste
  • 50-75 ml chickpea cooking liquor, vegetable stock or water

Optional toppings

  • 2 tbsp olive oil
  • 1 tsp sesame seeds
  • 1 tsp poppy seeds
  • 1 tbsp pine nuts toasted in a dry pan
  • 50 g feta cheese crumbled or diced
  • 1 tbsp fresh mint finely chopped

Instructions

For the roasted vegetables

  1. Preheat the oven to 200C / 180C Fan / Gas 6

  2. Cut the prepared beetroot into large chunks and place on a square of foil large enough to enclose it all.

    Season with salt & pepper then drizzle with 2 tsp of the olive oil.

    Bring up the sides of the foil, scrunch together to make a parcel then place on a baking tray.

    Put in the oven and bake until the beetroot is tender (30-40 min). Set aside.

  3. Slice off the top centimetre of garlic and discard it.

    Place the base on a square of foil large enough to enclose it.

    Season with salt & pepper then drizzle with 1 tsp of the olive oil.

    Bring up the sides of the foil, scrunch together to make a parcel then place it on the baking tray with the beetroot.

    Put in the oven and bake until the garlic is tender (20-30 min). Set aside.

For the hummus

  1. Put the drained chickpeas in the bowl of a food processor & briefly process to break them up.

  2. Add to the processor the cooked beetroot (including any juices) and squeeze out the pulp from the cooked garlic cloves.

  3. Add to the processor the tahini, the juice of one of the lemons, 1 tsp of the ground cumin, plus a little salt and a grind of pepper.

  4. Process everything together, adding a little of the chickpea cooking liquor, vegetable stock or water to help bring the hummus together.

  5. Taste and add more seasoning, lemon or cumin if liked. Add more liquid to thin it.

  6. Serve chilled or at room temperature with salad, crudites, flatbread etc, with or without the optional toppings.

    Should keep for 4 days if covered in the fridge (without the toppings).

Recipe Notes

If using dried chickpeas, you'll need to soak approximately 100-120 grams overnight and then cook until tender (around 1 - 1.5 hours on the stove or 30 minutes in a pressure cooker).