Beet Hummus

Beet hummusMake your hummus even more fun to eat by adding beets! The bright colour and subtle sweetness will make this your most asked for lunch option!



  • 2 beets 
  • 1 cup of chickpeas (either boiled or from a can) 
  • 3 tbsp of tahini 
  • Juice of half a lemon 
  • A pinch of salt 
  • A pinch of cumin 
  • A pinch of rosemary 


    Preheat the oven to 400C. Wrap the beets in aluminum foil and bake them in the oven for 45-50 minutes, depending on the size of the beets. Once they have had a chance to cool down a bit, peel off the skin, chop them into smaller pieces and blitz in the food processor along with the other ingredients. Once you have attained a creamy texture, taste it, season accordingly, and then store in a jar or airtight container for up to 5 days in the refrigerator.

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