Beetroot Hummus

This beetroot hummus is a bit of a spin on the classic one and a great thing to have on hand for a little healthy snack with veggie sticks, to spread on your toast (that + avocado on top is just perfect) or to add some nice bright color to your favorite bowl. And because of how vibrant it looks, a great element to add some life to different cheese or nibbles platters. And if you already have some leftover oven-roasted beetroot (you can follow the recipe for my Oven-Roasted Veggies, either making it all and just saving some beetroot for this or only roasting the beets) it only takes a couple of minutes to make.





  • 1 large can of drained chickpeas
  • 1 large beetroot, chopped in chunks, roasted for 45 min with olive oil, rosemary, salt, pepper, garlic (a good way to go is making some oven-roasted veggies and simply saving some beetroot for the humus)
  • 1 garlic clove
  • juice if 1 lemon
  • a handful of roasted cashews
  • a splash of chili infused or plain olive oil
  • 1/2 tsp kalonji seeds
  • salt, pepper
  • *If you can get your hands on it, a pinch of Serious Blends Lemon and Garlic spice mix to add some freshness)



  1. Chop half of your cashews and put aside.
  2. If your beetroot is already roasted, simply add all the ingredients except half of the cashews in a blender or food processor and blend for a couple of minutes until nice and smooth.
  3. Add the chopped cashews, to add some texture and crunchiness, store in a big glass jar and sprinkle with some more kalonji seeds and a splash of olive oil.
  4. Refrigerated it should keep for at least 5 days.



These spices are a must-try



One Comment Add yours

  1. Great post 🙂


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