Beetroot Hummus

Creamy beetroot hummus made of oven roasted beetroots, cannellini beans, tahini, lemon juice and dukah


  • 3 medium-sized beetroots
  • 2 tsp cumin seeds
  • 1 tbsp olive oil
  • 1 tin cannellini beans
  • 1 clove garlic
  • 1 juice lemon
  • 2 tbsp tahini
  • coriander optional
  • dukkah optional


  1. Preheat the oven to 180oC

  2. Cut the beetroots into even medium-sized pieces. Toss them with olive oil and cumin seeds so that they are coated. Season. Roast for 25 minutes

  3. Blitz the beetroots with one tin drained of cannellini beans, garlic, lemon juice and tahini (add a bit of water if needed)

  4. Garnish with coriander, dukkah and oil