Beetroot and Roast Garlic Hummus

Beetroot and Roast Garlic Hummus

SERVES: 4 | PREP TIME: 15 min | COOK TIME: 30 min

The earthiness of the beetroot and roast garlic in this vibrant hummus is beautifully balanced with the creamy goats cheese and lemon juice. Each bite has a well-rounded flavour perfect for a snack with fresh veg sticks or crackers!

beetroot hummus


350g raw beetroot (approx 3 medium beetroot)
4 cloves of garlic
1 tablespoon soft goats cheese/natural yoghurt
1 tin of chickpeas
Juice of 1 lemon
2 tablespoons oil
Salt and pepper


1. Prep your ingredients:

  • Preheat your oven to 200 degrees/180 for a fan oven
  • Wash and peel the beetroot and slice fairly thinly
  • Smash the garlic cloves with the back of a knife and leave whole with the skin on
  • Drain the tin of chickpeas

2. Put the beetroot and garlic in a roasting dish with a tablespoon of oil and roast in the oven for about 30 minutes until the beetroot is tender. Remove from the oven and leave to cool.

3. When cool, squeeze the garlic out of the skin and discard the skin. Put the beetroot, garlic and cooking juices in a blender or food processor with the goats cheese or yoghurt, chickpeas, lemon juice and oil.

4. Blitz until fairly smooth, season and add more liquid if needed.

5. Serve as a dip with carrot sticks or celery, spread it on crackers or enjoy in a wholemeal wrap with fresh salad leaves.