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Recipe: Roasted Beet Hummus
Roasted Beet Hummus

Roasted Beet Hummus

Roasted beets, exquisitely seasoned and delicately prepared for a delicious hummus that you can enjoy with every meal.

  • 1/4 cup extra virgin olive oil
  • 250 g cooked or roasted beetroot (drained)
  • 425 g of pre cooked chickpeas
  • 1 large zested lemon
  • 2 tbsp of fresh lemon juice
  • Pinch of sea salt and black pepper
  • 1 tsp garlic powder
  • 2 heaped tbsp tahini
  • 1 tsp cumin seeds
  1. Gently toast the cumin seeds in a small dry pan for 2 minutes.
  2. After cooking your beets, once cooled and peeled, dice them and place in a food processor along with all the remaining ingredients and blend until desired consistency, either smooth or with chunky bits.
  3. Taste and add more seasoning if required for taste and if the consistency is too thick, add water to reduce.
  4. Use the hummus as a dip, spread for sandwiches and wraps or use as an addition to your salad.
  5. Keep in the fridge for 3-5 days or freeze.