by 
Hummus is such a delicious, moreish spread that’s also really easy to make at home. But did you know that by simply throwing in an extra ingredient you can elevate the humble hummus to something out of this world? Take my Can’t Get Enough Beetroot Hummus for example. The mellow earthy flavour of roasted beetroot is lemony hummus’s BFF. Totally yum!
As I’ve mentioned before, I’ve only come around to beetroot quite recently. I discovered I really enjoy this vibrantly coloured root veggie when it’s roasted. So that’s how I make it at my place.
The combination of hummus and roasted beetroot came about organically. I was making both on a Sunday afternoon and I thought I would try adding the beetroot to the hummus.
What happened was an amazingly vibrant coloured spread that tastes divine.
My Can’t Get Enough Beetroot Hummus looks totally fancy but couldn’t be easier to make. It’s also super versatile. Great as a dip for entertaining or a spread for sandwiches and wraps. You could also dollop a lovely big spoonful onto your salad for an extra hit of nutrition and flavour.
But the thing I love the most about my Can’t Get Enough Beetroot Hummus is, it’s a great way to get some beetroot into your diet when you’re not a big fan. Hummus is a staple in my house because it ticks so many boxes. It’s cheap and easy to make, packed full of protein, and has a delicious creamy texture. Adding roasted beetroot just makes it boss.
Now I’m looking for other veggie ideas to spruce up my hummus. Hit me up in the comments with your suggestions. xx
Can’t Get Enough Beetroot Hummus
Makes around 1 x 435g jar full
1 batch Quick and Easy Hummus
1-2 beetroot bulbs (washed, peeled, and cut roughly into 1cm cubes)
1 tbs olive oil
salt and pepper to taste
Method:
- Start by turning on your oven to 200C fan forced. Line a large oven tray with baking paper.
- Toss your beetroot cubes in the olive oil then spread them out evenly onto the paper-lined oven tray.
- Sprinkle the beetroot with salt and pepper, then pop them in the oven for around 20 – 25 minutes.
- While the beetroot is cooking start making your hummus. You can find my recipe for Quick and Easy Hummus here.
- When the beetroot is ready leave it to cool for about 5 – 10 minutes. Now add it to the food processor with the hummus. Blend until smooth.
- Store in a clean glass jar in the fridge for around 4 -5 days.
