Roasted Beet Hummus
Prep time: 
Cook time: 
Total time: 
  • 2 beetroots
  • 2 tbs tahini
  • 2 tbs olive oil
  • 3 chopped garlic cloves
  • Juice of 1 large lemon
  • 400g (260g drained) chickpeas
  • Pinch of Salt & Pepper
  • Tbs coconut oil
  1. Pre-heat your oven to 180℃
  2. Wrap up the beetroots in foil with a pinch of rocksalt and rub over the coconut oil, place in a tray in the oven
  3. Roast for 1.5 hours. You can test if they are ready by putting a skewer through the middle, they need to be just soft.
  4. Remove the beets and place in a bowl of ice water.
  5. Peel the skins off and chop the ends.
  6. Chop the beets up and place them in the blender along with the drained chickpeas.
  7. Add all the remaining ingredients and blend.
  8. Serve and enjoy!
Recipe by Wellness & Travel Blogger at