Roasted Beetroot Hummus

Roasted Beetroot Hummus

Roasted Beetroot Hummus…delicious. This is a bright and healthy dip that adds a pop of colour to any grazing platter and changes up the humble hummus to something a bit special. Hummus is a staple in our house, my basic recipe is here and adding roasted beetroot just takes it to the next level.

Roasted Beetroot Hummus is a healthy snack that is vegetarian, gluten free, grain free, dairy free, egg free – actually it’s vegan and that should cover all bases!

I’ve got two beetroot recipes in a row because we are still trying to make our way through the gigantic growers market haul from the weekend. (See previous recipe with Roasted Beetroot & Sweet Potato Soup). I know beetroot is traditionally a winter veggie but we don’t get a winter in the tropics and the farmer that I got these from seems to have had a bumper crop of these beauties ready now so we are rolling with it.


I’ve been making lots of things with beetroot (be warned that if you have a week of beetroot remember not to panic that you may have internal bleeding when you go to the loo, it’s just the beetroot ok!!).  Beetroot Power Juice is a great cleansing and nutrient packed way to get some goodness into you. I’ve been enjoying a few of these in the morning.

Beetroot Power Juice

Beetroot leaves are a good addition to a salad too so don’t feel you need to throw them out. Speaking of salad this Thermomix Beetroot Salad is a crowd pleaser and this Roasted Beetroot, Watermelon & Fetta Salad looks like you are eating little jewels and tastes great – it’s a good one to add to the repertoire when you are asked to “oh just bring a salad”!.

Roasted Beet, Watermelon & Fetta Salad

So if you’ve now had your fill of pink and want to get to the hummus recipe, it’s coming! This is great as a dip on it’s own or goes well with meats or as a sandwich / wrap spread too. I’ve added dukkah to the top of this one as I served it up as part of a party platter and wanted to make it a bit fancy!

Roasted Beetroot Hummus

This can be made in a Thermomix or regular blender.

Roasted Beetroot Hummus


  • 1 400 g can chickpeas, drained but keep the liquid from the can
  • 2 large ish beetroots
  • 2 Tbsp chickpea can liquid
  • dash olive oil
  • juice 1/2 big lemon
  • 1/2 Tbsp tahini
  • 1 clove garlic
  • 2 tsp cumin
  • 1/2 tsp Himalayan rock salt


  1. Preheat oven to 180 C and line a baking tray with baking paper.
  2. Top & tail the beetroots but leave the skin on, place on baking tray and drizzle with olive oil
  3. Roast for about 45 minutes or until soft, remove from oven and allow to cool (this can be day a day ahead of making the hummus if you like)
  4. Peel the beetroot should come away when you squeeze it off but if not use a peeler to help
  5. Put all ingredients including the beetroot into the TM bowl if using a Thermomix or blender if using that and blitz (10 - 15 seconds / speed 6 in Thermomix) or until you get your desired consistency. Add extra oil or chickpea liquid if you want a smoother consistency.
  6. Transfer to serving dish and enjoy with crudities' of you choice!

Are you a beetroot fan? What’s your favourite way to eat it? 


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2 comments on “Roasted Beetroot Hummus

  1. Aria
    October 7, 2017 at 5:05 pm

    Wow!!This beetroot colour is absolutely eye tracking and so beautiful, can’t wait to try this, thanks for sharing!!!

    • Vicki
      October 31, 2017 at 1:28 pm

      Thank you

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