A vibrant, healthy dip that’s perfect for sharing.
Looking for a nutritious and flavour-packed snack or appetiser? This roasted beetroot hummus is a vibrant twist on a classic dip — earthy, creamy, and full of colour. It’s perfect paired with your favourite Kiki Seed Crackers or fresh veggie sticks for an easy, wholesome option that looks as good as it tastes.
Ingredients:
- 2 small–medium beetroots, peeled and chopped
- 1 can (400g) chickpeas, drained and rinsed
- 2 tbsp tahini
- 1 clove garlic (or ½ clove for a milder flavour)
- Juice of 1 lemon
- 2 tbsp olive oil
- ½ tsp ground cumin
- Salt to taste
- 1–3 tbsp cold water (to loosen, if needed)
- Kiki Seed Crackers, to serve
Instructions:
1. Roast the Beetroot:
Preheat your oven to 200°C fan bake. Toss the chopped beetroot with a little olive oil and spread on a lined baking tray. Roast for 30–35 minutes, or until tender and lightly caramelised. Set aside to cool slightly.
2. Blend the Hummus:
In a food processor or high-speed blender, combine the roasted beetroot, chickpeas, tahini, garlic, lemon juice, cumin, olive oil, and a good pinch of salt.
3. Adjust Consistency:
Blend until smooth and creamy, adding cold water one tablespoon at a time until you reach your desired consistency.
4. Taste and Tweak:
Taste the hummus and adjust as needed — a bit more lemon juice or salt can really lift the flavour.
5. Serve with Kiki Seed Crackers:
Spoon the hummus into a serving bowl. Top with a drizzle of olive oil, a sprinkle of seeds, crumbled feta, or fresh herbs for a beautiful finish. Pair with your favourite Kiki Seed Crackers for a crunchy, satisfying snack.
Why This Dip is So Special:
This roasted beetroot hummus isn’t just pretty — it’s packed with flavour and goodness. Roasting the beetroot brings out its natural sweetness, which pairs perfectly with the creamy chickpeas and tangy lemon. The cumin adds warmth, while tahini gives it richness and depth. Finished with Kiki Seed Crackers, it’s an ideal option for everything from weekday snacks to weekend platters.
Tip:
Make it ahead of time and keep it chilled in the fridge for up to 4 days — the flavours only get better!
