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Roasted Beet Hummus


  • 1 medium roasted beetroot
  • 1 canned chickpeas (drained, rinsed and skin removed) @ceresorganics
  • 3 tbsp tahini @ceresorganics
  • 2 tbsp lemon juice
  • 1/2 tsp cumin
  • 2 cloves of garlic
  • salt and pepper to taste


  1. Preheat oven to 200c. Scrub and wash beet underwater until clean. Wrap beet in foil and bake for 1 hour. Let it cool. 

  2. Once cooled, peel the beet, cut and place it in a food processor. Add chickpeas, garlic, tahini, lemon juice, cumin and blend until smooth. Salt and pepper to taste. If the mixture is too thick, add a tablespoon of olive oil. 

  3. Garnish hummus with finely minced thyme, chive, coriander, and drizzling about a tablespoon of olive oil.