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Beetroot Hummus

Beetroot Hummus

A fresh and vibrant take on the classic hummus, ideal for snacking on a warm summer day and holiday entertaining platters.

Free from gluten and dairy and super easy to whip up.

Scoop it up with fresh vegetable crudites or try these delicious gluten-free crackers  



2 tsp cumin

250g beetroot

1 tbsp olive oil

1/2 cup water

1 lemon, juice and zest

2 cans (3 cups) chickpeas

3 cloves garlic

1/4 cup tahini

Black and white sesame seeds

2 tsp The Wholefood Pantry Himalayan Salt

2 tbsp Chicken Bone Broth or Vegetable Broth (vegan)


1. Preheat the oven to 200 degrees.

2. Peel and cut beetroots into 2cm chunks. You can add a little coconut oil or butter into the beetroots for the roasting - roast for about 30 mins. Once soft (ish) set aside to cool for 10 mins.

3. Pop roasted beets into a high powered blender and whizz until a paste. Add all the other ingredients and blend for about 1-2 mins to combine and become smooth.

4. Put into an airtight container and store in the fridge for 3-4 days.