RECIPE: Roasted beetroot hummus 

Tried and tested seasonal recipes from our country cookery school kitchen.  As well as hacks and get ahead tips for EVERY cook. 

It’s vegetarian week here in the UK and we are sharing one of our favourite store cupboard, plant based recipes.  If you’re not a fan of ruby red roots, this method works equally well with roasted carrots.  During January and February, when the bitter Seville oranges are in season, try replacing these for the lemon.  

Serves 4

Lunch, Nibbles or Snack

Prepare 10 mins

Cook 20 mins

Total 30 mins


  • 2 medium sized beetroots
  • 1 tablespoon olive oil for roasting
  • 1 400 g can chick peas (drained weight 240 g*)
  • 1 unwaxed lemon
  • 2 cloves garlic
  • 150 ml olive oil – or to your own taste
  • sea salt – finely ground & freshly ground black pepper
  • 1 teaspoon Ras el Hanout

To serve:

Your favourite seasonal root vegetables to include radish and carrots.  Or celery batons and broccoli florets.

Top with Labna or Greek style yogurt, citrus zest, toasted sesame, nigella (black onion seeds) or coriander.


Preheat oven 180 C or gas mark 4

Scrub beetroot clean.  Top and tail but no need to peel unless skin is tough.

Cut the roots into equal sized wedges, place in a roasting pan and drizzle with olive oil.  Season with sea salt and freshly ground pepper.

Roast until tender and allow to cool.

Drain a can of chick peas reserving a little of the liquid.*

Finely zest and juice an unwaxed lemon and crush a clove or two of garlic.

Add the drained chick peas into the bowl of a food processor with the garlic.  Blitz slightly to break up the pulses.

Add a generous tablespoon of tahini and a teaspoon of Ras el Hanout, along with the lemon zest and juice.

Blitz some more and then continue to add half the olive oil and some of the reserved liquid until you have created your preferred consistency.  Adding more olive oil if necessary.

Check for seasoning.

Serve with radish and young carrots to dip into.

Notes for Cooks 

For more flavour, try roasting the whole garlic cloves for five- ten minutes alongside the roasted beetroot.  The outer skins will remove easily after roasting. 

For seasonal alternatives, add a small bunch of fresh coriander to the hummus or use Seville orange instead of lemon.

When draining the chick peas, save the liquid (aquafaba) and use as an alternative for egg white in a plant based baking recipe, such as meringues, chocolate mousse or pancakes. 

Waste Not, Want Not – Kitchen Hacks 

Wash the tender leaves of your beets and remove and roughly chop.  Stir fry and then add a little shredded sorrel and baby spinach, to wilt.  

Serve with a poached egg and toasted sourdough for brunch.

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