Roasted beetroot hummus

Ingredients

• 250 g (2–3 beetroots)beetroot
• 1 tbspolive oil
• 1 tspagave syrup
• ½onion
• 1 tspcumin
• 150 gchickpeas
• 2 clovesgarlic
• 30 mlvegetable stock
• 30 mlsoya yoghurt
• 30 mlolive oil
• 1 tsptahini
• to tastelemon juice
• to tastepepper
• to tastesalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200 °C.

2. 2

   Prepare beetroot

   Rinse the beetroot well, trim off the ends, peel it and cut each beetroot into four pieces.

3. 3

   Coat with oil

   Mix the 1 tbsp olive oil with the agave syrup in an oven dish. Add the beetroot and turn the pieces until they are coated all over.

4. 4

   Roast until tender

   Season with pepper and sea salt, cover the dish with foil and roast for 1 hour, or until a fork easily pierces the beetroot.

5. 5

   Cool the beetroot

   Leave the beetroot to rest for 5 minutes, then let it cool in the covered dish.

6. 6

   Cook onion and cumin

   Peel and chop the onion and garlic. Heat a little oil in a pan and cook the onion until softened and translucent. Add the cumin, stir well and cook for another minute.

7. 7

   Blend the hummus

   Put the roasted beetroot, onion mixture and remaining ingredients in a bowl. Blend with a stick blender until smooth and evenly coloured.

8. 8

   Adjust the seasoning

   Taste and add pepper, salt and, if needed, a little more lemon juice.

What is beetroot hummus?

Hummus is a chickpea and tahini dip with roots in the Levant. This version adds roasted beetroot, giving the familiar creamy base an earthy flavour and a vivid colour.

Roasting the beetroot with a little oil and agave syrup brings out its natural sweetness. Cumin, garlic and lemon help balance that sweetness in the finished dip.

Nutrition and macros by portion

The nutrition label shows one serving as written: 215 calories, 7g protein, 25g carbs, 11g fat.

The chickpeas and beetroot provide most of the carbohydrates, while chickpeas also contribute protein. Olive oil and tahini account for much of the fat. Serve a portion with plenty of crunchy vegetables or salad and a source of wholegrain carbohydrate for a more complete plate.

Why roast the beetroot?

Tender beetroot: roasting it covered helps the pieces soften without drying out. It is ready when a fork passes through easily.

Cooling time: let the beetroot cool in its covered dish before blending. This makes it easier to handle and keeps the other ingredients from warming unnecessarily.

Build flavour in the pan

Softened onion: cook it until translucent before adding the cumin, so it becomes mellow rather than sharp in the dip.

Cumin: give it a minute in the pan with the onion to release its aroma. Keep it moving so it does not catch.

Getting a smooth texture

Blend thoroughly: use a stick blender and scrape down the sides of the bowl as needed. The stock and soya yoghurt help loosen the mixture, while chickpeas and tahini give it body.

Adjust gradually: if the dip seems too thick, add a small splash of stock; if it tastes too sweet or earthy, add lemon juice a little at a time.

Seasoning and serving

Taste at the end: the roast, stock and chickpeas can all affect how much salt the dip needs. Add pepper, salt and lemon juice in small amounts, tasting between additions.

Serve it with toasted pitta, crisp vegetables or alongside grains and salads. A spoonful also works as a spread in wraps or sandwiches.

Planning the timing

The oven stage takes about 1 hour, followed by 5 minutes of resting and some cooling time. The beetroot needs to be tender and cool enough to blend, so allow for that when planning the rest of the meal.

The onion and cumin cook quickly while the beetroot cools. Blend once the ingredients are ready and finish by checking the seasoning.

Recipe notes & tips

• Cut the beetroot into similarly sized pieces so they roast at a similar rate.
• Use foil to cover the roasting dish securely and help the beetroot soften evenly.
• Let the cumin cook for only a minute after adding it to the onion to prevent it from burning.
• Blend the mixture in a deep bowl to reduce splashes from the beetroot.
• Add lemon juice in small amounts and taste as you go.

Variations

• Add coriander: stir in a little chopped fresh coriander after blending for a fresh herbal note.
• Use lemon zest: add finely grated zest with the lemon juice for a brighter citrus flavour.
• Increase the cumin: add a little more cumin to give the dip a stronger warm spice flavour.
• Make it chunkier: pulse the mixture briefly instead of blending it completely smooth.
• Add chilli: blend in a small amount of chilli for gentle heat.

Common mistakes to avoid

• Undercooked beetroot: roast it until a fork pierces the pieces easily before blending.
• Burnt cumin: stir it with the onion for about a minute, then take the pan off the heat.
• Blending while hot: allow the covered beetroot to cool before combining it with the other ingredients.
• Adding too much lemon at once: squeeze it in gradually and taste after each addition.
• Over-seasoning early: check the salt and pepper after blending, then adjust to taste.

How to store

Keep the hummus in an airtight container in the fridge and use within 3–4 days. Stir before serving; it is usually best served chilled or at room temperature rather than reheated.

Frequently asked questions