Roasted Beetroot Hummus with Toasted Flatbread Crackers

1 Jan

Roasted Beetroot Hummus

Happy New Year Hummus!

Surprisingly, my most popular (or most visited) post of 2012 was this traditional hummus recipe. I don’t know why but if you search for Hummus or Hummus recipe in Google it’s right up there on the first page. Consequently I get loads of traffic from search engines. I should really learn how this all works. Maybe that should be my New Year’s resolution.

Baby Beetroot

The trouble is I’m too busy doing what I enjoy doing, which is cooking, to want to spend more time on the computer. So it’s probably not going to happen, but you never know. If someone had told me at the start of 2012 that by the end of the year I would be teaching Vegetarian Cookery Workshops at a cookery school in Spanish I would laughed in their face.

Roasting Beetroot

Speaking of which, this beautifully sweet, deliciously deep magenta coloured dip, is one of the dishes from the Middle Eastern inspired Christmas party menu workshop that I hosted in December. It formed part of a festive jewel coloured mezze that we all devoured with a glass of pink cava after everything was prepared. I will be sharing more of those recipes with you over the next few weeks.

Roasted Beet Hummus

I bought some little organic baby beets from the market which roasted in about 30-35 minutes but if you can only get larger ones, cut them in half or quarters and roast until they are tender all the way through. This could take up to an hour depending on their size. Use gloves when you rub the skins off, if you don’t want fuchsia fingers.

Roasted Beetroot Hummus Recipe

Serves 6-8 as a dip. Vegan, Gluten-Free

  • about 600 g beetroot
  • olive oil
  • salt & black pepper
  • thyme

Trim off the leaves, leaving about 2 inches of stalk attached and leave the root on. Cut into halves or quarters if large. Preheat the oven to 200 C and line a baking tray with baking paper. Lay the beets on the tray, drizzle with olive oil, season with salt & black pepper and some fresh or dried thyme leaves. Roast until tender all the way through. 30 mins to an hour depending on size. Leave to cool then cut off the stalks and roots and rub the skins off with kitchen paper.

  • 400 g cooked chickpeas (1 tin/jar) drained & rinsed
  • 4 Tbsp olive oil
  • 3 Tbsp tahini
  • 2 Tbsp fresh lemon juice
  • 2 small cloves garlic, chopped
  • 2 tsp ground cumin
  • salt & black pepper
  • sesame seeds & fresh dill for garnish (optional)

Roughly chop the beetroot and put half of it along with half of the chickpeas in a food processor and blend until finely chopped, scraping down the sides as necessary. Add the rest of the beetroot (saving some finely chopped for garnish) and the rest of the chickpeas and blend again to a paste, scraping down the sides.

Add the olive oil, tahini, lemon juice, cumin, salt & black pepper and blend to a smooth paste. Taste and adjust seasoning as required. Serve topped with some finely chopped beetroot, sesame seeds, a drizzle of olive oil and a sprig of fresh dill, if using.

Beetroot Hummus

Toasted Flatbread Crackers Recipe


  • lavash flatbread or soft flour tortillas
  • olive oil
  • salt & pepper
  • cumin
  • sumac (if available)

Preheat the oven to 125 C. Brush your lavash or tortillas with olive oil, sprinkle over some cumin, sumac (if using), salt & black pepper.

Using scissors, cut the lavash/tortillas into triangles and place on the baking tray(s). Cook for 10-15 mins until slightly golden and crispy, keep an eye on them. Leave to cool slightly (they will crisp up a bit more) and serve immediately with the hummus.

These crackers are also great served with Baba Ghanoush, Muhammara or even Guacamole.

Beet Hummus & Flatbread Chips

Happy New Year Everyone!!


14 Responses to “Roasted Beetroot Hummus with Toasted Flatbread Crackers”

  1. The Table of Zekki January 1, 2013 at 8:13 pm #

    Fantastic colour, fantastic pictures. I was wondering the other day how far the hummus recipe can be pushed but still be called hummus. This looks great.

  2. Rufus' Food and Spirits Guide January 1, 2013 at 10:29 pm #

    What a gorgeous post!

  3. Chris Major January 1, 2013 at 11:23 pm #

    Beetroot and hummus are two of my favourite things, the two together sounds wonderful, I can’t wait to try this!

  4. Chica Andaluza January 2, 2013 at 12:09 am #

    Wish I´d read this before I demolished the beetroot I had in my fridge – oh well, will go out and buy some more!

  5. peasepudding January 2, 2013 at 1:21 am #

    I know what you mean about most visited posts, sometimes it doesn’t make sense but I am like you, I need to learn more about it. Keep up the good work with the cooking classes this year!

  6. cecilia January 2, 2013 at 5:52 pm #

    how I missed this i have no idea.. I have some freshly cooked chickpeas in the fridge right now just waiting.. and it is shopping day.. what a treat this would be! c

  7. Three Well Beings January 3, 2013 at 8:13 am #

    This is a gorgeous recipe! I love the color of the beetroot and this would make such a statement on the table! I have all the ingredients on hand, so this won’t take me long to make! Yum!

  8. kellie@foodtoglow January 3, 2013 at 6:41 pm #

    Gorgeous and vibrant – just like you Natalie! I only wish I could eat some right now with that clever little flatbread trick. Love sumac!

  9. narf77 January 7, 2013 at 1:43 am #

    What a fantastic blog! Every single recipe as good as or better than the last…I don’t know whether to share this site with my mates or just keep it as my wonderful secret :). Thank you for your fantastic efforts, I am sure that 2013 is going to be a wonderful year of experimentation and degustatory delights from you and I can’t wait to see what you come up with next 🙂


  1. Scandinavian Beetroot Fritters with Horseradish Dill Yoghurt Sauce « Cook Eat Live Vegetarian - January 28, 2013

    […] be) quite challenging. I didn’t used to like beetroot at all now I love it especially in this Beetroot Hummus. Dill used to be my least favourite herb, I never used it and avoided it wherever possible. Now, […]

  2. January (flashback) 2013. Beetroot, Orange and Black Olive Salad. « Heat in the Kitchen - February 5, 2013

    […] Roasted Beetroot Hummus with Toasted Flatbread Crackers […]

  3. Za’atar Spice Roasted Red Cabbage Steaks | Cook Eat Live Vegetarian - March 6, 2013

    […] a party as part of a mezze table with some Baba Ghanoush, Muhammara, Sweet Potato Filo Cigars , Roasted Beetroot Hummus and this Lebanese Lentil Salad. Just a […]

  4. Avocado Hummus With Coriander and Lemon | Cook Eat Live Vegetarian - March 27, 2013

    […] If you are a bit of a hummus freak like me. Have at look at this Authentic Creamy Hummus and this Roasted Beetroot Hummus too. […]

  5. Roasted Beetroot Tart with Goat’s Cheese, Walnuts, Oatmeal Crust | Cook Eat Live Vegetarian - May 3, 2013

    […] for time. You can puree it with some chickpeas to make this brilliantly bright magenta coloured Beetroot Hummus, or blend it with some stock into this stunning  Spiced Beetroot […]

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