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5 from 1 vote

Quick Hummus with Shredded Beetroot

This is a super quick recipe so I’ll keep this even quicker! It’s a delicious hummus with a gorgeous sweet, zingy beet topping.


For the Hummus

  • 1 tin chickpeas drained, and rinsed. Reserve the liquid for when you need some aquafaba
  • 1/2 tsp sea salt
  • 6 tbsp extra virgin olive oil
  • 4 tbsp water
  • 3 tsp tahini
  • 3 tbsp lemon juice

For the Beetroot

  • 3 medium beetroot
  • 1 tbsp white wine vinegar
  • 1 tsp pomegranate molasses
  • pinch sea salt and pepper

To Serve

  • small bunch fresh parsley
  • 2 tbsp extra virgin olive oil


To make the hummus

  • Place all the ingredients in a food processor or high speed blender. Blend until smooth. Set aside

To make the beetroot

  • Preheat the oven to 170c. Wrap the beets in tin foil, place on a baking tray and roast for 30-40 minutes or until a knife inserts easily into the beet.
  • Remove the tinfoil and leave to cool for 20 minutes. Once cool, grate the beetroot into a medium bowl. Mix with the remaining ingredients.

To Serve

  • In a medium bowl, put the hummus, top with the beetroot and garnish with a good drizzle of olive oil and bunch of torn parsley.