An image of Beetroot hummus

Beetroot hummus

This is as bright and tasty as it looks! It’s sweet, savoury and packed with flavour. We roast raw beetroot here but you can use store bought vac packed beetroot for the hummus alternatively, it won’t be quite as vibrant a colour or as sweet but will still work fine as a time saver option. We like to garnish this some gomasio (see page x) If you have extra beetroot we have included an optional beetroot ‘cracker’ recipe below that serves great with the hummus (See in the photo opposite)

Takes 30 minutes

Serves 12


  • 2 cloves of garlic
  • 1 x 400g tins of chickpeas
  • Juice of 1 lemon approx 50ml lemon juice
  • 2 tablespoons light tahini
  • ½ tsp ground cumin
  • 3 tbsp olive oil
  • 250 g beetroot


  • Preheat your oven to 180℃ fan.
  • Roughly chop the beetroot into bite-size pieces and add to a baking tray, sprinkle with a good pinch of salt and a little drizzle of oil. Put the baking tray into the preheated oven for 25 minutes or until they are well roasted and slightly charred around the edges.
  • Drain and rinse the chickpeas and put in a pot of boiling water on a medium heat and cook for 10 minutes to warm up. Then drain the chickpeas.
  • Peel the garlic and add them into a food processor together with the roasted beetroot for the hummus, the drained chickpeas, the tahini, olive oil, juice of the lemon, ground cumin, 1 tsp of salt, ½ tsp black pepper, 4 tbsp water and 4 tbsp oil and blend for about 2-3 minutes, until nice and smooth. Add a little more water if you think it needs it to reach your desired texture. Taste and season with more salt and pepper if you think it needs it.
  • Toast the pita breads and slice into dipping ‘fingers’.
  • Serve the hummus in a bowl on a large board with the toasted pitta breads and enjoy!


Calories: 56kcalCarbohydrates: 3gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 17mgPotassium: 83mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 1mgCalcium: 9mgIron: 1mg


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Beetroot recipes

Here are 2 easy to make beetroot recipes to show the versatility and ease of cooking with beet can be. We make a roasted beetroot hummus and a beet carpaccio

Prep time : 10 mins | Cook time : 25 mins | Total time 35 mins Makes: 10 Servings | Difficulty: Medium

Beetroot is the sweetest of all veg and has a wonderful earthy and sweet flavour to it. It is one of the few veg where you can eat both the leaves and the root. Due to its high sugar content it caramelises really well when roasted. Here we make 2 easy to make beetroot recipes. A roasted beetroot hummus or a pink hummus and also a beet carpaccio. If you dont have time to roast the beetroot you can use precooked vacum packed beetroot instead, the only trade off is that the colour with precooked beetroot is less bright.

In these. In these 2 recipes we want to show how quick and easy as well as tasty beetroot can be. The beet carpaccio is greater than the sum of its parts. Ideally you would use a mandoline to finely slice the beetroots, just be careful with your fingers. The creamy vinaigrette is so good and goes great used elsewhere for salads and ever on a some toast!


Some serving suggestions for these Beetroot recipes

An image of Beet carpaccio

Beet carpaccio

This is such a quick and tasty way to enjoy beetroot. This is a wonderful synergistic way in that the sum of the part is far greater together than apart – the vinegar, salt and oil start the “cooking process” to soften the beetroot and this creamy dressing and toasted nuts on top makes it a fab starter or entree.

Takes 6 minutes

Serves 4


  • 200 g fresh beet
  • 1 tbsp balsamic vinegar
  • Coarse sea salt
  • 1 tbsp olive oil
  • Creamy dressing
  • 2 tbsp tahini
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 50 g cashew nuts and pinch of salt


  • Wash the beetroot and top and tail them.
  • Using a mandolin slicer finely slice the beetroots into a bowl.
  • Add a generous pinch of coarse sea salt, 1 tbsp of olive oil and 1 tbsp of balsamic vinegar and mix well and leave to sit.
  • To make the dressing add all the ingredients into a mug and mix well until it forms a lovely creamy dressing.
  • On a large plate layer the sliced marinated beetroot and drizzle over the creamy dressing.
  • Crush the toasted nuts or roughly slice and sprinkle over the top
  • Enjoy!


Calories: 280kcalCarbohydrates: 14gProtein: 5gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gSodium: 87mgPotassium: 304mgFiber: 2gSugar: 8gVitamin A: 24IUVitamin C: 3mgCalcium: 33mgIron: 2mg
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  1. Stephen says:

    5 stars
    loved the beet carpaccio what a great way to use beetroot!

  2. shutter count says:

    I’m absolutely loving the beetroot recipes on your blog! I’ve been searching for some new plant-based ideas and these recipes have been a game-changer. The roasted beetroot salad with pistachios and goat’s cheese substitute is now my new go-to dish

  3. Neet and angel says:

    I’ve been meaning to try beetroot for ages and this post has finally inspired me to do so! The ideas you’ve shared are so creative and I love the simplicity of the recipes. Can’t wait to give them a go and experiment with different variations. Thanks for sharing

  4. April says:

    I love the look of these recipes, I’ve been struggling to find a way to incorporate beetroot into my cooking. The colour and shape of the hummus dip caught my eye, I’ll definitely be giving that a try this weekend

5 from 1 vote

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