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Zesty roasted beetroot hummus

Feb 11th 2022 · kitchenaid

Zesty roasted beetroot hummus

The perfect balance of classic hummus and rich roasted beetroot, this zesty dip is the perfect scene-stealer for your next summer barbeque!
  • Makes

    2 cups

  • Prep Time

    20 minutes (plus cooling time for beetroots)


  • 1 medium (144g) beet, peeled, cubed
  • 1 can (439g) pinto beans, drained and rinsed
  • Juice of 1 lemon
  • Zest of 1/2 lemon
  • 2 garlic cloves
  • 1 tsp salt
  • 2 tbsp tahini
  • 1 tbsp olive oil
  • Toasted sesame seeds, extra olive oil and finely diced parsley to garnish
  • 1 teaspoon fresh sage, minced
  • ¼ (85g) cup honey
  • 5 cups (150g) baby spinach
  • Fresh grated parmesan (to taste)


  1. Place the prepared beets into a saucepan and add enough water just to cover them. Bring to a boil then reduce to medium high heat and cook for twenty minutes, or until fork tender. Strain, being sure to reserve ¼ cup of the boiling liquid, and set beets aside to cool.
  2. Place all the ingredients and two tablespoons of the reserved liquid to the KitchenAid Blender and blend on Speed 2 until slightly smooth. (Add more beet liquid if the mixture is too thick.) Place the mixture into a serving bowl and garnish with sesame seeds, a drizzle of olive oil, flake salt, and a bit of lemon zest.


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