Roasted Beetroot Hummus

Roasted Beetroot Hummus

Roasted until almost caramelised, this beet recipe lends a slightly sweet, earthy undertone to your regular hummus. Topped with olive oil, sesame seeds, dukkah and fresh parsley – it’s my new autumnal favourite.


  • 1 large beetroot (300g), cut into chunks
  • 400g can chickpeas
  • 1/4 cup tahini
  • 1 large clove garlic
  • Juice of 1/2 lemon
  • Ice cold water, to loosen
  • 1/4 tsp ground cumin, to taste
  • Generous pinch of sea salt
  • To serve, sesame seeds, dukkah, chopped parsley and fresh sourdough

To make

  1. Preheat oven to 180 degrees celsius.
  2. Peel the beetroot, cut into chunks and place on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast for 40 minutes.
  3. Pour the contents of the can of chickpeas (including the liquid) into a microwave container and heat for 1 minute. Drain.
  4. Blitz the tahini, garlic and lemon in a food processor. Add the roast beetroot and the drained chickpeas. Process until smooth.
  5. If it starts getting stuck, add 1/4 cup cold water.
  6. Taste and season with sea salt, pepper and cumin.
  7. Top the hummus with sesame seeds, dukkah, chopped parsley and a drizzle of olive oil.  Serve with fresh, crusty sourdough.

Recipe from The Brick Kitchen



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