Beetroot hummus

Photo: Simon Lambert
Photo: Simon Lambert
Beetroot are in season and taste fabulous. This recipe is an oldie but a goody. I had purple and golden beetroot, so cooked them separately and followed the same technique but added different flavours to mix it up a little.  You can also do the same recipe with carrots, pumpkin or kumara.

Serves 6

Prep time 10 minutes

Cook time 60 minutes

vegetarian/vegan/dairy and gluten-free

4 medium beetroot

50g cashew nuts (optional)

2 cloves garlic, peeled

1 Tbsp tahini paste or nut butter

1 lemon, juice

1 tsp cumin or caraway seeds, toasted

and ground

1 Tbsp dill, roughly chopped

6 Tbsp olive oil



Cook the whole beetroot by submerging in cold water in a suitably sized pot and gently boiling until tender all the way through. This will take up to an 1 hour, so ensure the beetroot are covered in water throughout the cooking.

When they are cooked, drain and cool.

I make the hummus in a food processor, but if you don’t have one you could grate the beetroot and mix all the ingredients well.

Add the nuts and garlic together in the food processor and blend.

Add the beetroot, tahini, lemon juice, spice and herbs. Pulse to combine.

Season with salt and drizzle in the oil with the motor running. You want a thick, slightly textured hummus. Taste and adjust if necessary.

Best eaten at room temperature.

Will last for 3 days in the fridge.


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