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Rebecca Rose


Roasted Beetroot Hummus

Updated: Mar 27, 2021

A tasty alternative to the classic hummus, and adds some vibrant colour to your meal. Eat as a snack or a side dish, and garnish with a topping of your choice.

I needed to use up my beetroots, so I made a beetroot hummus. It's delicious served with roasted root vegetables, some crusty bread or some whole grains


4 large beetroots scrubbed and cut into wedges

1.5 cans of chickpeas (go for BPA free cans if possible)

3 garlic cloves

1 juice of a lemon

A generous amount of olive oil

1tsp sesame oil

1-2 tsp dried thyme

Salt and black pepper


Chopped green olives

fresh thyme, rosemary

Sesame seeds

Black onion seeds


  1. Roast the beetroots and garlic cloves with skin on for about 30 minutes.

  2. Meanwhile, cook the chickpeas, and when cooled remove their shells. This is optional, but it tastes so much better when doing this.

  3. When the chickpeas, beetroot, and garlic have cooled down, squeeze the garlic out of its skin. Add these and along with the rest of the ingredients to the blender.

  4. Add around 3/4 cup of water and blend until it's smooth and creamy.

  5. Then garnish with the listed toppings

"Beetroot is also packed full of fibre, iron, vitamin C, potassium, manganese. Chickpeas are also a great source of fibre and protein."



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