The nutrient-packed superstar beetroot gives this amazing hummus its spookylicious flavour and unique colour.

Beetroot Hummus and Pumpkin Crispbread [Vegan]

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Cooking Time



  • 2 1/4 cup baby beetroot, peeled (equates to three small beetroot)
  • 1 cup chickpeas, cooked
  • juice of one half lemon
  • 1 garlic, crushed
  • 3 tablespoons tahini
  • 1 teaspoon cumin
  • salt and pepper
  • 1/4 cup olive oil


  1. Preheat oven to 360ºF
  2. Line a tray with parchment paper and lay out beetroot. Drizzle with olive oil and roast for 20 - 25 minutes or until soft. Set aside to cool.
  3. In a high-speed food processor, combine all ingredients (except olive oil) until you have a smooth paste.
  4. Lastly, slowly drizzle oil into dip, mix again, and season to taste.
  5. Store in the fridge for up to one week.

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