Radical Roasted Beet Hummus with Sumac and Lime

Radical Roasted Beet Hummus with Sumac and Lime

Radical Roasted Beet Hummus with Sumac and Lime, and if you’re adventurous, a dash of tangy pomegranate molasses. This healthy hummus is a great source of phytonutrients, protein and prebiotic fibre.
Course Appetizer, Condiment, Dip
Cuisine Healthy, Plant-based
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Author Naturopath Lauren Glucina


  • 1 medium-large beetroot mine was 200g peeled
  • 1 x 400g tin of chickpeas organic, BPA free lining
  • 2 tablespoons hulled tahini
  • 1/3 cup oil I used a blend of lime-infused avocado oil with extra virgin olive oil
  • 1-2 cloves raw garlic
  • Zest of one lemon
  • ¼ cup lemon juice lime also works
  • 2 teaspoons sumac
  • ½ teaspoon coarse sea salt
  • Pepper to taste


  • 1-2 teaspoons pomegranate molasses if you used lime – then do this!


  • Fresh mint leaves
  • Toasted pine nuts and sesame seeds
  • Kale chips / vegetable chips


  • Pre-heat oven at 200˚C (390˚F). Wrap the entire beetroot in tin foil – skin, root and all. Bake for an hour, remove from foil, let cool, then slip the skin off and discard the root. Chop into small pieces and add to a blender.
  • Drain the chickpeas then add all ingredients to the blender with the beet. Blend till creamy – stopping to scrape the sides as you go.
  • Sprinkle shredded fresh mint leaves and toasted pine nuts + sesame seeds over the top to finish, with an extra drizzle of oil.
  • Serve with kale chips and/or natural vegetable chips.