What’s better than traditional hummus (or hommus)? Beetroot hummus! This simple, brilliantly pink dip is healthy & delicious. This recipe doesn’t use tahini.

Beetroot Hummus without tahini

This pink hommus is a slightly sweet twist on a traditional hommus with the added bonus of a health boost from beetroot.

Why make hummus with beets?

So why not just stick with regular hummus. We’ll tell you why:

• Still simple to make – the only added step is roasting the beetroot and we’re sharing a really simple method below.
• Pink is prettier – the colour adds a beautiful contrast to an appetiser platter or grazing table.
• Health boost – beetroots are loaded with goodness. It has been suggested that they can play a part in lowering blood pressure and increasing athletic performance.
• It’s different – in the words of Kath & Kim – ‘it’s unique’ and nice to spice things up.

Ingredients to make roasted beetroot hommus

Beetroot – the star of the beetroot hummus. Make sure it is nice and fresh and clean.

Sesame seeds – add depth of flavour.

Olive oil – helps make the chickpea dip nice and creamy.

Chickpeas – the key ingredient in hummus.

Garlic – use fresh or minced from a jar.

Cumin – an essential spice for making hommus.

Lemon juice – fresh or from a bottle.

Salt & pepper – to season.

How to make beetroot hummus

1 – ROAST THE BEETROOT

Roast the beetroot by wrapping it in aluminum foil and baking at about 180C fan-forced for 40 minutes or until they are soft.

Peel them then chop them up when they’re cool.

2 – BLEND

Place all the ingredients in a blender or food processer and process until smooth.

Add a water little by little to get it to a good consistency.

Refrigerate the dip until it is chilled.

Yes it really is that simple to make this beetroot hummus recipe.

What to serve beetroot hummus with

Beetroot hommus can be served with:

• Water crackers
• Fresh vegetable sticks
• Turkish bread
• Bread sticks

Serve the dip with biscuits, cut fruit or sticks of vegetables. Enjoy!

Think Pink - beetroot hommus

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Ingredients

• 3 medium beetroots equal to 1 cup cooked and chopped
• 1 400g(14oz) can of chickpeas, drained and rinced
• 1 clove of garlic, minced
• 1 tablespoons sesame seeds
• 2 tbsp fresh lemon juice (I used juice from a bottle)
• 1 1/2 tsp cumin
• Pinch of salt
• 1 tbsp olive oil
• extra water

Instructions

1. Pre-heat the oven to 180C(356F) fan-forced and cook the beetroots, wrapped in aluminum foil for 40 minutes or until tender. Peel them then chop them into chunks.
2. Place everything except the water in the blender or food processor and whiz until smooth. Add water a little at a time to get it to the right consistency.
3. Refrigerate until cold then serve with biscuits, vegetables or fruit.