Roasted Beetroot Hummus
Prep time
Cook time
Total time
  • 1 medium beetroot
  • ⅓ cup water
  • 2 cups of chickpeas (soaked overnight or from a can)
  • 2 garlic cloves, peeled
  • 2 tbsp tahini
  • juice from 1 lemon
  • 1 tsp ground cumin (optional)
  • 2 tbsp extra-virgin olive oil
  • ½ tsp salt
  1. Preheat the oven to 200°C (390°F). Wrap the beetroot in tin foil and place it in the oven for about 40 minutes.
  2. Once the beetroot is nice and soft when poked with a fork, take it out of the oven and let it cool for a couple of minutes, then remove the skin. It should come off easily. Cut the red beet into rough chunks and place it into a good food processor, add all ingredients and blend until the hummus is heavenly smooth. Store it in an air tight container to keep it fresh for about a week.
Recipe by Heavenlynn Healthy at