plantbased vegan vegetarian party smallplates snack spring

roasted beetroot hummus

ready in: 1 hour

servings: Many

by: Ceres Organics

Our Roasted Beetroot Hummus is made with oven roasted beets, chickpeas, tahini, miso, cashew butter, olive oil and lemon juice. It’s a vibrant and healthy snack or spread that's so easy to make! 


  • 2 medium sized fresh beetroot
  • 2 cans Ceres Organics Chickpeas (rinsed and drained)
  • ¼ cup Ceres Organics Tahini
  • 2 tablespoons Ceres Organics Cashew Butter
  • 1 tablespoon Ceres Organics Miso Paste
  • Juice of 1 large lemon
  • ⅓ cup water
  • ⅓ cup Ceres Organics Olive Oil, Extra Virgin Cold-Pressed (plus extra for drizzle)
  • Salt and pepper, to taste


  1. Preheat oven to 200°C. Place beetroot on a baking tray to roast for 45 minutes, or until soft.
  2. Allow to cool, then peel away the skins.
  3. Add chickpeas, tahini, cashew butter, miso paste, lemon juice and water to a high speed blender and process until smooth, scraping down the sides if necessary.
  4. Add the roasted beetroot, and with the blender running, pour in the olive oil, processing until smooth and creamy. Season to taste.


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