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Beetroot Hummus

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Beetroot – in my time, I’ve found that most people are either lovers or haters. I am a lover, my husband a hater, or so he thought (he also says he doesn’t like chickpeas????)

I have always enjoyed the sweet, pickled version – so much so any family member will tell you I have been known to take it straight from the jar and eat it. It might sound like a strange, pregnancy craving maybe? But it’s not. (and I’m not). I just really like the juicy, shirt-staining, freshness that pickled beetroot has. Or any beetroot – I like beetroot so much I’m rambling about pickled beetroot but this dip actually calls for roasted beetroot! Although if you want to take a shortcut it would probably work with strained, pickled beets (because the roasting process does take about an hour).

My best hint for you is to make it a day ahead, if you can, that way it’s pre-chilled for whatever your plans are for it. We’ve had it as a dip and even served it with spiced lamb meatballs and flatbread to replace the yoghurt element.


3 medium/small beets
120g tinned chickpeas
1 garlic clove, minced
1/2 small lemon, juiced
2 tbsp. extra virgin olive oil
1 tbsp. tahini (or go for a small drizzle of sesame oil)
Pinch salt
Pinch paprika
Pinch cumin


Preheat oven to 220C (fan forced).
Peel, wash and roughly chop beets into 1cm pieces.
Line a tray with grease proof paper and scatter the beetroot chunks. Cover with foil. Roast for 60 minutes, covered.
Once cooked, allow to cool.
Once the beetroot has cooled, add the beet pieces, chickpeas (including liquid from the tin), and all other ingredients to a blender jug. Pulse until a slightly chunky consistency. Cover, refrigerate & then enjoy