A surprisingly delicious hummus with a very mild beetroot flavour. The colour really pops, adding a stunning dimension to a mezzie plate or tapas plate. Equally beautiful on a black rice cracker or lighter coloured cracker with a bit of bright green rocket and some finely chopped tomato.


1 can drained chickpeas (or you can cook your own)
1 cup roasted beetroot pieces
1 clove garlic finely minced
2-3 tbsp hulled or unhulled tahini
1/2 – 1 lemon juiced
Salt to taste
1/2 tsp cumin powder
water as needed


Chop the raw beetroot into smallish cubes. Coat them in a bit of coconut oil or oil of choice before roasting to ensure a good even heat while cooking. Roast the cubes of beetroot until soft. Remove from the oven and set aside to cool

Add drained chickpeas to a food processor and process until fine-medium coarse. Add in all the ingredients including 1/4 cup water initially. Process until well mixed, to your desired consistency. Taste test.

Add more salt, lemon or water as needed. Process again until well incorporated.

Scoop out the hummus into a serving bowl. Top with a drizzle of cold pressed certified organic olive oil and crushed walnuts. Other serving suggestions: crackers, finely chopped fresh tomato, fresh rocket, salad sprouts, olives, sundried tomatoes.

This hummus also makes a delicious spread on toast for breakfast with some avocado and fresh tomatoes. You can add it to salad wraps, sandwiches, and even on pizza!

You can keep this hummus in the fridge in an air tight container for up to a week. Hopefully, it will get eaten way before then as it’s so incredibly delicious!


Beetroot is fabulous for your liver, being a potent cleanser and regenerator. Even when roasted, beetroot still has liver healing potential – just less than it would have if it was raw.