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  • Writer's pictureYiannoulla Burness

Roasted Beet Hummus

A creamy delicious dip made with chickpeas has an added addition of roasted beetroot to give a touch of sweetness and a vibrant rich pink colour. Quick to make, it comes together so easily by adding all the ingredients to a food processor and processing until smooth and creamy.

Enjoy with seed crackers, pita bread, vegetable sticks or thin out for a bright pink dressing over salad.

Equipment: Food processor, Blender or Thermomix


400g cooked organic chickpeas

210g roasted beetroot

75g tahini sesame paste

8g fresh minced garlic

4 tablespoons fresh lemon juice

1 heaped teaspoon cumin powder

2 tablespoon extra virgin olive oil

1 tablespoon sunflower oil

2 tablespoon cold purified water

1 1/2 teaspoon salt or to taste


Drain chickpeas and place in a food processor or blender along with the rest of ingredients. Process until smooth and creamy 2 - 3 minutes. Taste for flavour adjust seasoning if necessary.

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