Roasted Beetroot & Garlic Hummus...

Good morning and hopefully a good start to the new week. After a slightly chaotic weekend (a broken down washing machine, abandoned plans, Monsieur still sick with a rotten cold), I have to say that I'm quite glad that it's Monday. And I don't say that very often. It's just that it feels like Mondays bring back some sort of routine when the weekend has been a little mad for all the wrong reasons. It's not even that I usually like strict routines (which is just as well as a freelancer), it's just that I'm not so good with unforeseen events, things suddenly going wrong and me not being able to do anything about it. 

On the other hand, my abandoned plans meant that I finally managed to perfect the biscuits I had been working on during the week (recipe coming soon) as well as getting some time to relax and potter around the house. Besides, the weather was so grey that in the end I figured staying in wasn't really such a bad thing after all. Speaking of grey weather: as you'll probably already know from any number of previous posts, I don't mind the British weather at all and am quite happy from November until March when the skies are mostly cloudy an the temperatures mean I can layer up on clothing and put the wood burner on. One thing I've noticed though is that I quite like to counteract it with colourful food. From orange-coloured sweet potatoes with dark green kale, pears poached in deep red wine and fruit salads in rainbow colours to biscuits with pink icing - gloomy days are just perfect for colourful food, right? So this roast beetroot and garlic hummus I made a little while back fits the bill perfectly. Despite the fact that I'm not usually one for bright colours, this jewel-like red just made me smile. Oh, and of course it's vegan, suitable for the 'six-food-elimination diet' and full of big, bold flavours. What's not to like? Here then the recipe.  


  • 200g chickpeas, drained
  • 3 medium whole beetroots 
  • 3 garlic cloves (from the roasted bulb)
  • 3tbs extra virgin olive oil, plus a little to drizzle onto the garlic bulb
  • 4tsp tahini
  • juice of 1 lemon
  • a good pinch of salt (I've used pink Himalayan salt)
  • plus: olive oil, whole chickpeas, sesame seeds, chopped dill for decoration

How it's done:

  • preheat your oven to 200C
  • wash the beetroots and place them onto a piece of tinfoil large enough for wrapping them
  • add a tablespoon of water and wrap the foil around the beetroots
  • cut the top of the whole garlic bulb and drizzle a little olive oil onto it
  • wrap the garlic into tinfoil
  • place the garlic and beetroots onto a baking tray and roast for 45-60minutes until the beetroots are soft
  • once roasted, leave the garlic and beetroots to cool
  • put the chickpeas, olive oil, tahini and salt into a food processor
  • peel the beetroots, roughly chop and add to the other ingredients
  • squeeze three garlic cloves into the mix
  • now process everything until well combined and smooth
  • drizzle the lemon juice into the mix and process for another minute
  • put the hummus into a bowl, drizzle some olive oil on top and decorate with whole chickpeas, chopped dill and sesame seeds