Beetroot Hummus

beetroot hummus | Nadia Felsch




Beetroot Hummus
Prep time
Cook time
Total time
yield: 8-10
  • 2 large beetroots
  • 1 teaspoon olive oil
  • Salt and pepper
  • 1 can chickpeas
  • Juice of 1 lemon
  • 2 garlic cloves
  • 2 tablespoon unhulled tahini (the least processed variety!)
  • ½ teaspoon paprika
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  1. If using beetroot hummus, preheat oven to 175 degrees Celsius (electric)
  2. Wearing gloves, peel beetroots and cut into smaller pieces
  3. Add 1 teaspoon oil, salt, pepper and bake for 30 minutes
  4. Once cooled slightly, add to food processor with remaining ingredients
  5. Process until smooth and store in an airtight container for up to one week
You can’t go past the classic snack of hummus + veggies to keep you satisfied and nourished. This is a fresh and light twist on hummus.

Serve with fresh dill as a garnish, walnuts, fresh vegetables and fetta, spread on your favourite bread, wraps or in salads.
There are endless options to use this protein packed and simple recipe, which will store in your fridge for up to one week.

TOP TIP – to avoid stained hands, use gloves!

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