Beetroot Hummus - naturally vegan, super healthy and gluten-free
  • 200g beetroots (2 beets just under tennis ball in size)
  • 1½ lemons
  • 2 cloves garlic
  • 200g chickpeas (cooked) (1 cup approx)
  • 1 teaspoon sea salt
  • 7 tablespoons tahini
  • 3 tablespoons water
  • 1 tablespoon tamari
  1. Clean the beetroot and then cut the rough end off and discard.
  2. Cube the beetroot (1.5cm/half an inch works well) or slice it and bake in the oven for about 45 minutes.
  3. Juice the lemon.
  4. Crush the garlic.
  5. Blend all ingredients together in a food processor or blender until smooth.
  6. Allow to chill before serving.
You can also do this with raw beetroot, grated. However, I prefer the flavour of the baked beets. Baking brings out a delicious, earthy sweetness that works amazingly in this recipe.
Recipe by Trinity's Conscious Kitchen at