Recipe: Beetroot Hummus

This is a vibrant dip or you can use it as a spread.

Words: Nadene Hall

Makes: 2 cups
Cooking time: 60 minutes


2 medium-sized, fresh beetroot, or 1 x 450g can sliced beetroot
2 x 425g can chickpeas
⅓ cup chickpea liquid
½ cup tahini
¼ cup olive oil
2 lemons, juiced
1 clove garlic
½ tsp salt


If you’re using fresh beetroot, preheat the oven to 200°C. Wash the beetroot, lightly coat in oil, then roast in a baking dish for 50-60 minutes. If you’re using canned beetroot, drain the beetroot from the liquid.

Drain the chickpeas, reserving ⅓ of a cup of the liquid.

Add the beetroot, chickpeas, chickpea liquid, and the rest of the ingredients to a blender. Blend for 1 minute, until smooth and creamy.

Taste to test. You may want to add more seasoning, lemon juice, olive oil, or a little water if it’s too thick.

Garnish options include basil pesto, parsley, or a drizzle of olive oil. Store in the fridge for up to a week.


Recipe: Ruth Pretty’s Beetroot Cashew Dip and Seed Crackers

Roasted beetroot with sorrel, walnuts & onion dressing

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NZ Lifestyle Block This article first appeared in NZ Lifestyle Block Magazine.
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