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ROASTED BEETROOT HUMMUS

  • May 25
  • 3 min read


MY TAKE


There is something undeniably lovely about serving a dish that feels almost too pretty to eat. Beetroot hummus has that effect — its vivid jewel-toned colour instantly elevates even the simplest table, whether spread generously onto warm flatbread, spooned onto a mezze platter, or served as starter course for your guests.


It has all the comforting familiarity of traditional hummus, but with an earthy sweetness and velvety texture that makes it feel just a little more special.


HISTORY


Hummus has deep roots across the Eastern Mediterranean and Middle East, where chickpeas and tahini have been kitchen staples for centuries. The word hummus simply means chickpeas in Arabic, and the classic preparation — chickpeas blended with tahini, lemon, and garlic — remains beautifully unchanged in many homes. Beetroot hummus is a modern interpretation, adding roasted beetroot for sweetness, colour, and an almost silken finish. It keeps all the richness of the original while bringing a fresh and playful elegance to the table.


This is one of those recipes that looks wonderfully impressive while being beautifully simple to make. The beetroot adds a gentle sweetness that balances perfectly with nutty tahini and bright lemon, while the colour makes it an instant centrepiece for entertaining. It is also endlessly versatile — delicious as a dip, spread, sandwich filling, or alongside roasted vegetables.





THE RECIPE


BEETROOT HUMMUS - THE RECIPE

Servings: 12 as a starter Prep time: 15min Cook time: 45 min


INGREDIENTS


  • 1 medium (or 2 small) cooked beetroot(s) (roasted or buy vacuum-packed, drained)

  • 1 can chickpeas, drained and rinsed

  • 2 tablespoons tahini

  • Juice of 1 lemon

  • 1 garlic clove

  • 2 tablespoons extra virgin olive oil

  • 2–4 tablespoons cold water

  • ½ teaspoon sea salt

  • Freshly ground black pepper

  • 4 tsps Za'atar spice (combination of sumac, thyme, oregano, sesame seeds and salt) (optional)


To Finish (Optional)


  • Extra olive oil

  • Toasted sesame seeds

  • Crumbled feta

  • Chopped pistachios

  • Fresh dill, parsley or micro herbs

  • Za'atar spice


INSTRUCTIONS


  1. Ways of cooking beetroots are optional. Roasting beetroots seems to bring out the most flavour. The beetroots should be washed - topped and tailed and then brushed with a little olive oil. Wrap the beets in foil and place in a 400 degree F oven for approzimately 40 minutes. Remove the beets from the oven and allow them to cool. The skin on the beet can be easily rubbed off and then the beets should be roughly chopped ready for the food processor/blender.


  1. Place the beetroot, chickpeas, tahini, lemon juice, garlic, olive oil, and salt into a food processor. Blend until smooth, adding cold water a little at a time until the hummus reaches a silky, creamy consistency.


  1. Taste and adjust seasoning if needed — sometimes an extra squeeze of lemon lifts everything beautifully.


Spoon into a serving bowl and swirl the top gently with the back of a spoon. Finish with a drizzle of olive oil and your chosen garnish.



SERVING SUGGESTIONS

Serve with:

  • Warm pita or flatbread

  • Crisp seeded crackers

  • Crudités such as cucumber, radishes, and carrots

  • As part of a mezze board with olives and feta

  • Spread inside wraps or sandwiches

  • Add roasted cauliflower for a vegetarian starter

  • Use the hummus as a base for your avocado toast


It is especially lovely served slightly chilled.



NOTES


Roasting your own beetroot will give a deeper, sweeter flavour, though good-quality cooked beetroot works perfectly when time is short. If you prefer a lighter pink hue, begin with half a beetroot and add more gradually until you reach your perfect shade.


Stored in an airtight container in the fridge, it keeps beautifully for up to three days — though it rarely lasts that long.


Some recipes earn their place simply because they bring a little beauty to ordinary moments. This beetroot hummus does exactly that — simple ingredients transformed into something vibrant, generous, and quietly celebratory. Perfect for sharing, and just as lovely enjoyed with a quiet cup of tea and warm bread at the kitchen table.



LET'S TALK


Please let me know how you fare with this recipe and if you have any suggestions to improve it? Send me your photos and your comments. I would love to hear about your favourite hummus combinations!


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