Prep Time: 15 minutes
Cooking Time: 1 hour
Serves: 500 ml
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Okay guys, this hummus is next level. Enhanced with roasted earthy beetroot and creamy yoghurt. I also roast some chickpeas for an exciting textural element and the addition of fresh coriander and mint is an absolute delight. Do make sure you drizzle your hummus with the best extra virgin olive oil you can get your hands on and mop up with torn grilled flat breads (I’ll share my quick and easy homemade recipe soon).

I could honestly eat this hummus straight out of the bowl.  It tastes like love.

Roasted Beetroot Hummus
with Yoghurt, Roasted Chickpeas & Fresh Herbs


400 g beetroot (+- 4 medium), washed and trimmed
Olive oil
Salt and pepper
1 tin chickpeas, drained
¼ c (60 ml) tahini
3 garlic cloves, peeled
1 c (250 ml) full fat yoghurt
juice of 1 lemon
½ tsp ground cumin
½ tsp ground coriander
a good pinch of coarse salt
Freshly ground black pepper

To serve:
extra yoghurt for swirling
Roasted chickpeas
handful of coriander leaves
a few mint leaves
extra virgin olive oil for drizzling

Preheat oven to 200°C.
Wrap the clean whole beetroots in foil with a little olive oil, salt and pepper. Roast for 1 hour or until tender. Cool. Wear gloves to remove the skins off the beetroot. Cut into smaller pieces and place into a food processor together with half of the chickpeas.
Place the other half of the chickpeas in a baking tray and drizzle with olive oil. Season well.  When beetroot is cooked, turn heat up to 220°C and roast the chickpeas for 15 minutes or until golden and crispy. Set aside.
Add the tahini, garlic, yoghurt, lemon juice, spices, salt and pepper to the food processor. Blend into a smooth hummus. Season again to taste.
Spoon into a shallow bowl. Swirl in a dollop of yoghurt. Sprinkle with roasted chickpeas and herbs. Drizzle with extra virgin olive oil.
Serve with grilled flatbreads or keep it carb free by serving with vegetable crudités.

Click here to see me prepare this incredibly delicious hummus in the Morning Expresso Show studio.

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