Prep:  5 minutes
Cook:  40 minutes
Makes:  2 cups
Average: 4.7 (3 votes)
Recipe by: Cobs
This gorgeous and colourful beetroot hummus recipe is a delicious appetiser or snack to be enjoyed with Cobs Hip Chips. This recipe can be created by using the base hummus recipe and then adding other tasty ingredients.
Credit: Whisk Media Group

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Roast Beetroot Hummus
Hummus Base
Roast Beetroot Hummus
Hummus Base
  1. Process all ingredients except water and oil until very smooth, adding a little of the water if needed. Add water gradually while processor is still running. Drizzle oil in slowly, adding extra to make desired consistency
  2. Pour into serving bowl, drizzle with extra oil and sprinkle with paprika
Roast Beetroot Hummus
  1. Preheat oven to 220 °C/200 °C fan forced
  2. Wrap both beetroots in foil, bake for 40 minutes or until easily pierced with a knife
  3. Cool, and remove the skins. Cut into quarters then pulse in a food processor until smooth.
  4. Add hummus base recipe and continue to process until fully combined. Season to taste
  5. Pour into serving bowl. Top with crumbled feta, if desired
  6. Serve with Cobs Sweet Chilli and Sour Cream Hip Chips
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.