Beetroot Hummus
Smooth, slightly sweet, yet earthy — the vibrancy of this beetroot hummus is as inviting as it looks. Adding roasted beetroot not only deepens the flavour but also gives the hummus a luxuriously silky texture. Perfect as a starter for sharing, or elevate it further with a generous crumble of feta and a scattering of chopped herbs.
Ingredients
Equipment
Method
- In a food processor, add the chickpeas, roasted beetroot, olive oil, tahini and water.
- Season with sea salt and a touch of Herbamare.
- Blend until completely smooth, scraping down the sides as needed.
- Taste and adjust the seasoning.
- Refrigerate until ready to serve — the hummus will thicken slightly as it chills.
- Serve as it is, or top with crumbled feta, a drizzle of olive oil and a sprinkling of za’atar.
- Enjoy!
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
Notes
Lisa’s Tip -
Peel and remove the stems from two bunches of beetroots (about 6 medium beets).
Preheat the oven to 180°C (fan) and line a baking tray with parchment paper.
Slice the beetroot into ⅛-inch wedges, drizzle with 2 tbsp olive oil, and season with Maldon sea salt.
Roast for 40–50 minutes, until soft and tender.
You’ll have extra beetroot — perfect for adding to the centre of your hummus bowl for extra texture and colour when serving.
