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Roasted beetroot hummus

I hope you've all had a wonderful Easter break and are feeling revived after a good few days off. I went camping and managed to do lots of walking, it was truly blissful to disconnected from everything.

Easter weekend seemed to bring us well and truly into autumn; all this rain and cooler weather has got me excited for all the yummy autumnal produce.

I've got lots of yummy recipes planned so make sure you sign up to my newsletter to get exclusive recipes!

Today I thought I'd share a deliciously earthy roasted beetroot hummus recipe with you. I am a big fan of hummus, there's always a big tub of homemade hummus sitting in my fridge. As the weather is feeling more autumnal and beetroots are in season, I decided to mix it up a little and try out a roasted beetroot hummus. It turned out so yummy I just had to share it.

Beetroot is so amazing for your health it's a good source of vitamin C and is rich in manganese - which is important for energy production and bone formation. Beetroot is a great way of looking after your heart health and decreases blood pressure naturally, due to its naturally high nitrate level. Nitrates work in the body by relaxing blood vessels and preventing abnormal blood clots.

Remember to buy the beetroot with the greens attached, the greens are packed with vitamins and minerals too, just add them to your green smoothie in the morning.


How amazing is that colour! 

Roasted beetroot hummus


4 Beetroot bulbs

2 Cans of organic chickpeas

2 Garlic cloves

1 Tbsp tahini

1 Lemon (juice & zest)

1 Tbsp extra virgin olive oil

Salt & pepper 



1. Pre-heat your oven to 180º. Wash and de-stem the beetroot, put it on a baking tray and roast for 40 minutes.

2. Once the beetroot has roasted and cooled put it in the food processor. Add the garlic, tahini, olive oil, seasoning and the juice and zest of a lemon.

3. Drain half the water out of the chickpea cans and then add them to the food processor with the other ingredients. Blend until smooth or your desired consistency.

Eat it with some yummy warm rye bread or wholemeal pita and a salad!


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