Roasted beet hummus

I am a true hummus lover. I adore inventing and reinventing this chickpea dip with such simplicity while giving it different flavours, there is no limits. This one as a beet flavour with a great lemony taste. I would say, it is the perfect hummus for a healthy #NetflixAndChill.

Hummus à la betterave


10 minutes
Prep time

30 minutes
Cook time

Pause time

Vegan | To go | Cheap


To roast

2 beets, peeled
3 garlic cloves
1 tbsp. of olive oil

For the hummus

1 can of chickpeas (540ml)
3 tbsp. of tahini
½ tsp. of salt
¼ cup of chickpea juice (from the can)
Zest of a lemon
Juice of a lemon
A pinch of ground cumin


  1. Preheat the oven at 350F.
  2. Dice the beets and mix them with the olive oil and the garlic cloves. Wrap them in a tinfoil and put them in the oven for 30 minutes or until the beets are soft.
  3. Take the tinfoil out of the oven and let it rest for a couple minutes.
  4. In a food processor, reduce in puree all the ingredients for the “Dip” with the roasted beets and garlic.
  5. Serve with your favourite veggies and crackers.
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