Roast beetroot hummus 


  • 2 medium sized beetroots, skin on
  • 400g can no added salt chickpeas, rinsed and drained
  • 1/3 cup tahini
  • ½ large lemon, juiced
  • ¼ cup olive oil
  • 2 garlic cloves, crushed
  • ¼ tsp cumin
  • 3-4 tbsp water
  • Pinch of salt

Preparation time
15 minutes 

Cooking time
60 minutes 



  1. Pre-heat oven to 200oC. Wrap each beetroot in foil and roast for 1-2 hours (depending on size) until soft. Remove from the oven and cool. Peel and chop into chunks.
  2. Place all ingredients in a food processor with only one tablespoon of water. Process until smooth. Add more water, one tablespoon at a time until the desired thickness is reached. Add a pinch of salt.



  • Portion and freeze for up to 2 months
  • Beetroot stains, so protect your benchtops and wear gloves when peeling and slicing it.

Recipe by Cancer Council’s Healthy Lunch Box – visit the Healthy Lunch Box website for more.


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