Roasted Beetroot Hummus

40 min 6-8 servings

1 medium beet (approx. 180 grams)

20 grams of LURPAK Butter

1 240g can of cooked chickpeas

Lemon juice to your preference

Lemon zest of 1 lemon

2 garlic cloves or to your preference

40 grams of tahini

55 grams of olive oil 

Roasted Beetroot Hummus


Preheat the oven to 200C

1. Start by roasting the beets. Peel and cut the beets into large quarter then place on a sheet of foil. Cut the butter and disperse over the beets. Wrap the foil to make a handle that is tight. Then roast the beets until they are tender – this takes about 30 minutes.

2. While the beets are roasting, combine the remaining ingredients in a food processor or blend. Blend until you reach a smooth consistency.

3. Adjust the lemon juice, garlic and tahini to your preference. You may need more olive oil if you like a smoother hummus.

4. Once the beets are done, let them cool slightly. Then blend the beets into the hummus.
Chefs Tip * If you are using a blender you may find it easier to puree the beets first then blend with hummus.

5. Dress the hummus with olive oil, and serve with fresh vegetables and bread.

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