Roasted Beetroot Hummus With Cumin

Roasted Beetroot Hummus With Cumin

Homemade Hummus, nothing better with some homemade bread and maybe a few meats to go with it. This time I decided to do it a little differently and go with roasted beetroot hummus. The colour looks so vibrant and appetising.

I prefer my beetroot hummus silky smooth so I cook my tinned chick peas to ensure that they are all soft. Also the chickpeas are cooked in chicken stock to add a little more flavour.

Roasted Beetroot Hummus

A simple budget friendly recipe that taste better than the shop bought hummus
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Course Side Dish
Cuisine Middle Eastern
Servings 4 people


  • 1 large beetroot
  • 1 tin chickpeas
  • 100 ml chicken stock homemade or stock cube
  • 1 lemon juiced
  • 1 clove garlic
  • 1 tsp cumin toasted
  • 2 tbsp tahini to taste
  • seasoning


  • Top and tail the beetroot 
    place in tin foil and add a little olive oil and salt, wrap tightly in tin foil and place in oven for around 1 hour 30 minutes (until tender) 
  • rinse tin of chick peas in water to remove access salt 
  • In a saucepan cook the chickpeas for about 20 minutes in the chicken stock, until all chickpeas are soft (reserve some of the cooking liquor) 
  • Roughly chop the garlic and place in the blender along with the cooked and cooled chickpeas 
  • Once the beetroot has cooled remove the skin and roughly chop
  • add to the blender and whizz all the ingredients  together 
  • Now add salt pepper, squeezed lemon juice and a large table spoon of tahini paste. 
  • taste the mixture, add more tahini or lemon juice if required
  • Blend again and if the mixture is to thick add some of the chickpea cooking liquor 
  • Now add the cumin and whiz once more. taste and then season more if required or add more cooking liquor


Serving: 350g
Keyword rosted beetroot hummus
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Great on naan bread as well