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Roasted Beetroot Hummus

  • April 6, 2015
  • By Carly Neave

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Beetroot is a sweet and wonderful thing. I have it with salads, put it in cakes and top my cheese with it, it’s just so utterly delicious and diverse. Beet hummus is something I have done for a while and I felt it was time to share the yummyness! It’s also super simple and requires ingredients which you probably have in your cupboards right now, meaning no shopping…big plus!

Beets have numerous health benefits which is why you will usually find them in a selection of cold-pressed juices, especially those for detoxifying. Because they are naturally sweet, they make for a tasty juice but more importantly beets contain pigments called Betalians which support your body’s Phase 2 detoxification process. They are hugely valued for not only their support in detoxification but also helping to purify your blood and liver, all really important things! So if you have had one too many lindt bunnies or red wines over easter, get onto the beets!

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This roasted beet hummus is so deliciously creamy and smooth and you just can’t beat that natural bright purple colour. It makes creating your own hummus a no brainer when it tastes so fresh and heavenly. The dips that we buy from the supermarket are one of the biggest culprits of empty and unnecessary calories, full to the brim of added sugar, bad fats and oils. If you can start to make these little changes it will not only make a big difference to your wallet over time but most importantly, your health! It feels so good to be eating home-made dips, home-made salsas, guacs etc. You know what’s in the food, you know where it came from, you know how it was prepared and it tastes a damn lot better!

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The beet hummus keeps in the fridge for about a week and goes with just about everything. Smear it on your morning toast or dip in your home-made pita chips. Oatcakes as pictured are a perfect combo too! Enjoy.

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Roasted Beet Hummus
 
Prep time
Cook time
Total time
 
Ingredients
  • 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
Instructions
  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!


 

By Carly Neave, April 6, 2015 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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