Roasted Beetroot Hummus & Herbs

Renée Naturally Qualified Naturopath, Nutritionist & Western Medical Herbalist

#vegan #dairyfree #glutenfree

This magnificent magenta-colored hummus has both the looks and the substance and sustenance to back the beauty! This dip has an earthy taste, but is sweetened with the process of roasting the beetroots, and livened with the zing of lemon juice. Once the beetroot is roasted, this dip is one of those “throw-it-all-in-the-blender” type recipes that you will find yourself whipping up time and time again. It pairs perfectly with raw vegetables for dipping, but is also a fabulous addition to pita pockets or salads. It’s a healthy appetizer when entertaining and you just can’t beet the colour for the “wow” factor on the table. Enjoy this earthy take on the humble hummus as we slide into the grounding nature of Autumn!

1 medium-sized beetroot, scrubbed
1x 400g can of chickpeas, drained and rinsed
2/3 cup of hulled tahini
1/3 cup of fresh lemon juice
2 cloves of garlic, minced
1/3 cup cold-pressed olive oil
1 ½ teaspoons of ground cumin
1 teaspoon of ground coriander
1 teaspoon of pink Himalayan salt
2 tablespoons of toasted seeds (pumpkin, whole cumin and sunflower work well)
A handful of fresh mint or coriander leaves
Pita crisps to serve (optional)




  1. Preheat the oven to 200°C. To roast the beetroot, keep the skin on, and wrap the beetroot in tinfoil. Place the beetroot in the oven and roast for 45 minutes. 
  2. Once cooled, peel and quarter. 
  3. Place the beetroot, chickpeas, tahini, lemon juice, garlic, olive oil, ground cumin, coriander and salt into a food processor. Blend for approximately 2 minutes, or until totally smooth and creamy. If necessary, add more olive oil to get the desired consistency. 
  4. To serve, sprinkle with toasted seeds, salt, and pepper and if you fancy, drizzle with olive oil before garnishing with fresh mint or coriander. 
  5. Enjoy! 

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