Beetroot Hummus

Gluten Free | Dairy Free

In the season of all thing festive, this beautiful colour dip will have you tickled pink! Super bright and totally yum, a little prep and then its into the blender and ready in minutes. Impress your guests with this new take on hummus. 


2 tsp cumin

250g beetroot 

1 tbsp olive oil

1/2 cup water

1 lemon, juice and zest

2 cans (3 cups) chick peas

3 cloves garlic

1/4 cup tahini

Black and white sesame seeds


2 tsp The Wholefood Pantry Himalayan Salt

2 tbsp Chicken Bone Broth or Vegetable Broth (vegan)


1. Preheat the oven to 200 degrees.

2. Peel and cut beetroots into 2cm chunks. You can add a little coconut oil or butter into the beetroots for the roasting - roast for about 30 mins. Once soft (ish) set aside to cool for 10 mins. 

3. Pop roasted beets into a high powered blender and whizz until a paste. Add all the other ingredients and blend for about 1-2 mins to combine and become smooth. 

4. Put into a airtight container and store in the fridge for 3-4 days. 


Pink Himalayan Crystal Salt

Pink Himalayan Crystal Salt