Roasted Beet Hummus

Lil B and I love watching My Kitchen Rules. It’s our thing. We love the mom and son team of Anna and Jordan . Lil B hopes one day we will be just like them cooking on some cooking competition. Haha. However he does love helping me in the kitchen.Let me tell you, he has a mini repertoire of dishes he can make for us.

“You should write a family cookbook Mumma ” he said . “That’s why I’m writing the blog darling” I said, “So you can have all the recipes for the food I made when I’m dead and gone”.

‘Don’t ever use the word “dead and gone ” he admonished me. ‘I don’t like the term at all !!’

So I’ve now been made to  pink promise cross on heart  and all, never to say the words again.

Coming to the recipe, J found the recipe online somewhere he cannot remember and modified it to suit our tastes.

Having lived in the Middle East and being so used to the beautiful flavours of the middle eastern street food, this became an instant hit.

Not only does it bring  with  it  memories of eating out from our favourite Turkish restaurant,it also gives them a chance to have a taste of Kuwait at home.

Stored in an airtight container, it stays fresh for a few days in the fridge,tastes great with fresh cut cucumbers, carrots or  crackers or pita bread or pita chips.Making it the perfect mid morning, late evening snack.Whats more, its so easy to make. The only timetaking process is the roasting of the beets.

Roasted Beet  HummusDSC_0111

Ingredients to serve 4

3 large cloves of garlic 
2 x 400g tins of chickpeas 
2 tbsp lemon juice
2 1/2 tbsp tahini ( sesame paste , available in super markets)
salt to taste
fresh black pepper to taste.
½ tsp  ground cumin powder
1 medium beetroot.
4 tablespoons of olive oil


Peel the skin of the beetroot, chop into big chunks . Preheat oven to 200 degrees C

Wrap the beetroot chunks in aluminum foil and roast them until soft and tender, takes about half an hour to an hour in my oven. When done, remove and let it cool.

Drain chick peas and rinse well. Keep aside. Peel garlic 



In a blender, add the cooled down beet, chickpeas, and garlic.Blend into a paste.

Add tahini, cumin powder lemon juice, salt to taste. Blend till hummus is smooth and creamy like a dip.  Add pepper and drizzle olive oil over it.Serve with pita, or with veggies.


Cookbook Scribbles :

Add water only if necessary.

Taste and adjust  the seasonings as you like.

In a pinch I have also used precooked beets.

If its too much work roasting the beets, skip and just blend the other ingredients and you still have a yummy hummus dip 😉






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