Beetroot hummus

Beetroot Hummus

  • 4
  • Easy

A dish of this beetroot hummus looks stunning alongside a plate of raw vegetables and will keep you going while you wait for lunch, ideally with a glass of champagne. Photograph Andrew Montgomery.


Hummus made entirely from chickpeas is one of the great loves of my life, but even I recognise the need to change things up a little from time to time. This recipe is the answer. Not only do you get a new flavour, the colour is incredible too. Note that this is good made with carrots as well. My friend Henry Witheridge – another great gardener – recently introduced me to split pea hummus, too. Another exciting addition to the hummus repertoire.



  • Beetroot 1, large raw (about 225g)
  • Olive oil 3tbsp
  • Chickpeas 1 (400g) tin, drained and rinsed
  • Lemon juice 1tbsp
  • Garlic 2 cloves, crushed
  • Tahini 2tbsp
  • Salt and pepper to taste


  • Step 1

    Preheat the oven to 180°C/350°F/Gas 4.

  • Step 2

    Top and tail the beetrootand peel the root. Cut into 3cm cubes. Wrap the beetroot in foil with 1tbsp of the olive oil. Bake for 45 minutes to 1 hour until soft. When soft remove the beetroot from the foil and put into a bowl to cool.

  • Step 3

    Put the cooled beetroot into a food processor with 1 tablespoon of the oil, the chickpeas, lemon juice, garlic and tahini and process until smooth. Season to taste with salt and pepper. Transfer to a bowl and pour over the remaining oil.

This recipe is taken from Grow Fruit & Vegetables in Pots by Aaron Bertelsen (Phaidon, 2020).