Everyone loves a good hummus, and as Australians, beetroot is one of our staples — so why not mix the two! Making your own hummus is simple, and because you have control over the flavour profile, you can make it exactly how you like it!
With this recipe, you can choose to use a store-bought tahini, or you can check out this recipe and guide on how to make your own tahini from scratch. Either way, your beetroot hummus will be a recipe you’ll want to make again and again.
Roasted Beetroot Hummus Recipe
- Preheat oven to 190 degrees (Celsius). Remove the stem and most of the root from the beetroot, and scrub/wash them under water until clean.
- Drizzle some olive oil on your beetroot and wrap it in foil, and place it on a baking tray. Roast for one hour or until you can insert a knife easily and it falls out without resistance. After baking, set it in a bowl in the fridge for it to cool down to room temperature.
- When your beetroot is cooled, peel it and cut it into quarters. Place it in a food processor and blend it until only small bits remain.
- Add your drained chickpeas, lemon zest, lemon juice, garlic, and tahini, and blend until smooth.
- Whilst the hummus is mixing, drizzle in the olive oil.
- Add your salt and pepper to taste, and add more lemon juice or olive oil if needed. If the consistency is too thick, add a little bit of water.
- Serve with carrot sticks and cucumber, and enjoy!