We just love the vibrant hot pink colour beetroot adds to this hummus! Beets aren’t just fabulously pink though, they are packed with nutrients, including fibre, folate and Vitamin C. Not only that, these pink powerhouses are a great source of glutamine (essential for gut health) AND they are known to have anti-inflammatory properties. Not bad eh?

If you are a hummus fan then you have to try this recipe! Once the beetroot is roasted it will take less than 5 minutes to put together. It’s simple, healthy and it will look impressive on a party platter (when we are allowed to have parties again of course). This hummus tastes amazing in wraps or you could pair it with fresh veggies or falafel for a delicious snack.

Roasted Beetroot Hummus (GF, DF, VG)

Serves 22 (25g serving) | Calories 48 | Fat 3.3g | C 3.5g | Protein 1.2g



  • 1 can chickpeas
  • 1 medium beetroot
  • 1/4 cup olive oil
  • 20g hulled tahini
  • 2 cloves garlic
  • 1 tsp cumin
  • juice of 1/2 a lemon
  • lemon zest optional


  1. Preheat oven to 180 degrees. Roast beetroot (skin on or off) for 45-60 mins until soft and easy to pierce with a knife. Whilst roasting your beetroot, add garlic to the oven for the last 15-20 mins to soften. 
  2. Drain chickpeas and add all ingredients to a food processor. Blend to desired consistency and season with salt and pepper. 
  3. Leave hummus to cool before serving and store in the fridge for up to 7 days. 






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