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Roasted Beetroot Hummus

Roasted Beetroot Hummus

Print Recipe
Serves: 1 medium bowl Cooking Time: 30 minutes


  • 1 cup chickpeas
  • 2 small beetroots
  • Juice of 1/2 a lime
  • 2 cloves of garlic (chopped)
  • 1 TBsp tahini paste
  • 3 TBsps of olive oil
  • Salt to taste



Soak chickpeas in water overnight


If you are short on time then soak them in hot water for 4-5 hours


Peal the raw beetroots, chop up beetroots into big blocks and roast them for 40 minutes in an oven at 200 degrees C (If you don't have access to an oven just boil the beetroot and peel it)


After the chickpeas have soaked, cook them in a pressure cooker for 10-20 minutes (If they're soaked overnight they will cook in 10 minutes)


Blend the chickpeas with some cold water first till they break down


Add the rest of the ingredients and blend well, if the texture is still course add some cold water to make it smoother


Chill in the refrigerator and enjoy with some lavash or warm pita bread!

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