ROASTED BEETROOT HUMMUS
It’s a colourful twist on classic hummus and works perfectly as a dip, sandwich spread, or side with salads and grilled vegetables.
You’ll need roasted beetroot, chickpeas, tahini, lemon juice, olive oil, garlic, cumin and paprika. Blend everything together until smooth, adding a little cold water if needed to get that lovely creamy texture.
It keeps in the fridge for up to 4 days, so it’s a great one to prep ahead.
Save this for beetroot season.
Would you serve this with pitta, crackers, veg sticks or spread it in a wrap?
Vibrant, creamy and packed with flavour, this roasted beetroot hummus is a colourful twist on traditional hummus. It makes a delicious dip, sandwich spread or accompaniment to salads and grilled vegetables.
Prep time: 15 minutes
Cooking time: 30–45 minutes
Serves: 4–6
Ingredients
For the roasted beetroot
2 medium beetroot, peeled and cut into chunks (use 1 to 4 beetroot; the more beetroot you add, the more vibrant the colour and the stronger the beetroot flavour, so adjust according to your preference)
1 tbsp olive oil
For the hummus
1 x 400g tin chickpeas, drained and rinsed (reserve a small handful for garnish)
2 tbsp tahini
2 tbsp lemon juice
2 tbsp olive oil
2 garlic cloves
½ tsp ground cumin
1 tsp paprika, plus extra for serving
Salt and black pepper, to taste (start with ½ tsp of each)
2–4 tbsp cold water, if needed
Method
1. Roast the beetroot
Preheat the oven to 200°C (180°C fan) / Gas Mark 6.
Wash and peel the beetroot, then cut into roughly 2cm chunks. Place on a baking tray, drizzle with the olive oil and toss to coat.
Roast for 30–45 minutes, or until tender when pierced with a knife. Allow to cool slightly before making the hummus.
2. Make the hummus
Add your desired amount of roasted beetroot, then the can of washed chickpeas (keep few aside for garnish), tahini, lemon juice, olive oil, garlic, cumin, paprika, salt and pepper to a food processor.
Blend until smooth, stopping occasionally to scrape down the sides. If the hummus is too thick, add the cold water one tablespoon at a time until you reach your preferred consistency.
3. Taste and adjust
Taste and adjust the seasoning if needed. Add more lemon juice for extra freshness, more salt and pepper to enhance the flavour, or additional cumin or paprika if desired.
4. Serve
Spoon into a serving bowl and drizzle with a little olive oil. Scatter over the reserved chickpeas and finish with a sprinkle of paprika before serving.
Serve with pitta bread, crackers, vegetable sticks, or use as a spread in sandwiches and wraps.
Tips
Ice water or cold water helps create a smoother, lighter hummus.
For a stronger garlic flavour, add an extra clove.
Blending the tahini, lemon juice and garlic together first can help create an even creamier texture.
The hummus will develop even more flavour after chilling in the fridge for an hour.
Garnish with fresh herbs, toasted seeds or a sprinkle of extra paprika before serving.
Storage
Store in an airtight container in the fridge for up to 4 days.
Stir before serving if it thickens during storage.
Want to grow your own fresh beetroot?
There’s something incredibly rewarding about pulling fresh beetroot from the soil and seeing those vibrant, deep coloured roots ready for harvest. Sweet, earthy and packed with flavour, homegrown beetroot tastes worlds apart from shop bought and is one of the easiest crops to grow at home.
Perfect for raised beds, garden plots or deep containers, beetroot is beginner-friendly, low maintenance and highly productive. With regular watering and a sunny spot, you’ll be harvesting delicious roots in just a few weeks. Even better, the leafy tops can be enjoyed too, giving you even more from every seed.
Ready to grow your own?
Get your beetroot seeds and start your journey from Pot to Plate with Seed Folk today - Let's Grow Together
Check out our growing guide on beetroot
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