Beetroot and Rosemary Hummus

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Hummus is just amazing. There are so many different flavour combinations, it is quick to make, it is perfect for sharing and it is really healthy! And this is my festive version. I wanted something a bit different that would work really well as a snack over Christmas that people could dip anything into! I love to serve it with crudités for some raw goodness, and this particular flavour would work in harmony with my sea salt and rosemary festive crackers! It is an addictive snack perfect for Christmas afternoon, and before you know it, it will all be gone!!

Beetroot and Rosemary Hummus
Prep time
Total time
Recipe type: vegan, gluten free, dairy free, sugar free, grain free
  • 1 cup pre-soaked or canned chickpeas, rinsed
  • 2 small beets, either pre-cooked or raw (peel and boil for approximately 30 minutes and then leave to cool)
  • 1 garlic clove, peeled
  • 1 tbsp chopped rosemary, plus extra whole sprigs for garnishing
  • 1 tbsp tahini
  • ½ cup filtered water
  • ½ tbsp apple cider vinegar
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ½ tsp cumin
  1. Place all of the ingredients into a processor and process for approximately 5 minutes until smooth
  2. Serve in a bowl with fresh rosemary to garnish


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