Beetroot hummus! This is where I get really excited. It’s the taste. It’s the incredible nutritional profile. Oh my goodness – it’s that colour!

When I make food for groups, it brings me a lot of joy to make sure there is a magical dance of colours on the table at lunchtime. Nothing quite makes people go ‘wow’ like a big bowl of beetroot hummus.

It’s easy to make. The only thing that takes time is having to bake the beetroot ahead of time. I like to do that the evening before when I have the oven on for something else. So when it comes to making the hummus the next day I simply have to pop all ingredients into the food processor and it’s done.

You can make this recipe without baking the beets. I’ve done that before, by simply grating the raw beetroot. It works and has that gorgeous colour, although it doesn’t quite hit the spot for me – so I do recommend baking if you can.

Baking not only softens the beetroot, but it also brings out an amazing depth of sweet, earthy flavour. It’s definitely worth that little bit of extra time and planning ahead.

People often think of hummus as the perfect accompaniment to falafels and pita. Yes indeed, that works a treat. However, I usually have it with salad and homemade oatcakes or rice cakes.

I can’t overstate how incredible beetroot actually is. It gets my top vote for its incredible nutritional profile and the ability to help lower blood pressure, improve stamina and support healthy liver function. Read on here for more about beetroot…

Use a good tahini for this recipe. Tahini does vary from brand to brand. Some are out of this world, whilst others are bitter and ‘grainy’. In the UK Sunita, Suma, Essentials and Cypress all do delicious versions.

Beetroot Hummus - naturally vegan, super healthy and gluten-free A delicious beet hummus recipe, super healthy and wow those colours'. Print Ingredients 200g beetroots (2 beets just under tennis ball in size)

1 1/2 lemons

2 cloves garlic

200g chickpeas (cooked) (1 cup approx)

1 teaspoon sea salt

7 tablespoons tahini

3 tablespoons water

1 tablespoon tamari Instructions Clean the beetroot and then cut the rough end off and discard. Cube the beetroot (1.5cm/half an inch works well) or slice it and bake in the oven for about 45 minutes. Juice the lemon. Crush the garlic. Blend all ingredients together in a food processor or blender until smooth. Allow to chill before serving. Notes You can also do this with raw beetroot, grated. However, I prefer the flavour of the baked beets. Baking brings out a delicious, earthy sweetness that works amazingly in this recipe.

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