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  • The Messy Cheffy

Beetroot hummus.


2 beetroots ( roasted, peeled & chopped )

1 can of chickpeas (450g) drained and rinsed.

2 cloves garlic( minced)

2 table spoons of tahini.

2 table spoons olive oil.

1 lemon ( juice & zest)

salt/pepper 1-2 pinches depending on your taste.


1 teaspoon spoon of dukkah, or cumin if you have no dukkah.


First things first get that oven on, preheat your oven to 180.

Wash and dry the beets, remove any stems or roots. ( leaving the skin on). When the beets are dry, rub the beets with oil, and a pinch of salt. Wrap each beet in tin foil. Now pop the beets wraped in foil onto a baking tray and into the oven. Roast the beets untill you can put a knife the whole way through. The foil will be hot so be careful. Cooking time will vary depending on the size of the beets.( medium sized beets will take around 45 mins - one hour)

When the beets are cooked

and slightly cooled ( allow them to cool a little,enough that you can handle them) simply peel off the skin ( this is very easy now thay have been roasted in the oven).

..Next step

When the beets have cooled & skin removed ( chop them leave them chunkyish) place them in a food processer along with chick peas.

Give them a wizzy wizzy for a minute or so.

Now add ...

Tahini, garlic, lemon juice, lemon zest, olive oil.

wizz this around again untill you get the consistancy you like. Perferably I like a hummus with a little bit of bite.( add more olive oil or water if you find its to thick)

...Now the final step

TASTE the hummus... add salt and pepper.

I always add salt and pepper at the end because once its in its in, there is no going back.

Pop the vibrant pink hummus in a fancy bowl with a drizzel of olive oil & a sprinkle of dukkah.... and your away.

( lets get real here not everyone has dukkah lying around in there pantry, so if you dont just use a sprinkle of cumin)

Serving suggestion: On rhy toast with avocado dusted with dukkah the perfect snack or breakfast.


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