Roasted Beetroot Hummus

Hummus is delicious, and can be enjoyed in a variety of ways, both as part of a full meal, or just together with some freshly baked bread or some delicious veggies for dipping. Whatever you prefer, this version of hummus made with beetroot, will definitely have you craving for just a little bit more.


Hummus made from beetroots


  • 1 large roasted beets (or 2 small ones) - you can also buy tinned already roasted beetroots

  • 1 can cooked chickpeas (drained and rinsed)

  • 1 large lemon (zested)

  • 1/2 large lemon (juiced)

  • 1 healthy pinch salt and black pepper

  • 2 large cloves garlic (minced)

  • 2 heaped Tbsp of tahini

  • 1/4 cup extra virgin olive oil

How to make it

  1. Begin by roasting your beetroots: cut the head and tails, cover in olive oil and wrap in foil. Roast in the oven at 190 degrees for 45mins - an hour. Once done roasting let cool in the fridge. Once cooled, peel and quarter the beets.

  2. Add the chopped beats to a food processor and process until only small chunks are left.

  3. Next add the remaining ingredients, except the oil and process until smooth.

  4. Add the olive oil as the hummus is mixing if possible.

  5. Taste and adjust the seasoning as preferred (maybe add more salt, lemon or pepper).

  6. Will keep in the fridge for a week! Enjoy

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Recipe by Hannah Bacon