Roasted Heirloom Beetroot Hummus

Ingredients

• 400 g tin chickpeas, drained (reserve a splash of the liquid)
  
• 300 – 350 g cooked beetroot (about 3 – 4 medium roots; any She Grows Veg variety)
  
• 2 tbsp tahini
  
• 2 tbsp extra‑virgin olive oil, plus a drizzle to serve
  
• Juice of 1 lemon (about 2–3 tbsp), or to taste
  
• 1 – 2 small garlic cloves, crushed
  
• ½ – 1 tsp ground cumin
  
• ½ tsp fine sea salt, plus more to taste
  
• 2 – 3 tbsp cold water or chickpea liquid (as needed to loosen)
  
• Optional to finish:
  

To Cook The Beetroot

1. Heat the oven to 200°C (180°C fan, gas 6).
   
2. Trim leaves and long roots from the beetroot, scrub well but leave skins on.
   
3. Wrap whole beetroots in a foil parcel or put in a lidded oven dish, drizzle with a little oil and a pinch of salt.
   
4. Roast 45 – 60 minutes, depending on size, until a knife slides in easily.
   
5. Cool until you can handle them, then rub off the skins under cold water and roughly chop.

To Make the Hummus

1. Put the chickpeas, chopped beetroot, tahini, olive oil, lemon juice, garlic, cumin and ½ tsp salt into a food processor.
   
2. Blitz until mostly smooth, then add 2 tbsp cold water or chickpea liquid and blend again until very smooth and creamy, scraping down the sides as needed.
   
3. Taste and adjust: more salt, lemon or cumin to suit, and a little extra water or oil if it’s too thick.
   
4. For an ultra‑smooth, lighter texture, blend in 1 tbsp yoghurt at the end.
   
5. Spoon into a shallow bowl, swirl the top with the back of a spoon, drizzle with olive oil and sprinkle over herbs, toasted seeds and a few tiny beetroot dice.

Serving Ideas

• Serve with warm pitta or flatbreads, crudités (carrot batons, celery, radishes), or as part of a mezze board.
  
• Use as a spread in wraps with roasted veg and salad leaves, or dolloped onto grain bowls with cooked lentils or quinoa.

Grow Your own Beetroot

Beetroot Chioggia

Beetroot Cylindra

Beetroot Golden Eye