This vibrant Beetroot Hummus with Feta and Herbalicious Salt is a true taste of New Zealand summer! Perfect as a healthy dip for entertaining or as a spread to elevate your sandwiches, this recipe is as versatile as it is delicious. Kiwis have long celebrated the iconic beetroot in everything from burgers to salads, and this dish is no exception. With its creamy texture, rich flavour, and a sprinkle of our herby Herbalicious Salt, it’s the perfect way to enjoy summer.
Get ready to impress your guests with this colourful, crowd-pleasing favourite!
Ingredients:
400g tin chickpeas (rinsed and drained)
2 medium beetroot (cooked and chopped or use store brought)
2 tbsp tahini
2 tbsp lemon juice (or cider vinegar)
2 tbsp oil (avocado or olive)
1 clove of garlic (crushed)
Feta Cheese (as much as you like for crumbling on top)
Avohaven Herbalicious Salt (for sprinkling on top)
Instructions:
There are some options here. You can roast your own fresh beetroot or you can use store brought beetroot. I went with the store brought option using LeaderBrand's Pure'n'Ezy Baby Beats (link provided below) that were available at my local New World Supermarket. They are quick and easy to use and not expensive to purchase.
If you want to roast your fresh beetroot yourself, I will add a note about how to do this below.
Place all of your ingredients into a food processor and pulse until smooth and everything has combined.
Pour into a serving bowl or onto a plate and top with your desired amount of crumbled feta cheese and a good helping of Herbalicious Salt.
Serve with your favourite corn chips or veggie sticks.
Roasting your Beetroot:
There are two options for roasting beetroot for your hummus.
Roasting Whole
Pros: Keeps the beetroot moist, locks in its natural sweetness, and intensifies the earthy flavour.
Cons: Takes longer (about 1–1.5 hours for medium-sized beetroot).
How-To: Wrap the beetroot in foil or place them in a covered dish to trap steam, then roast at 225°C (or fan-forced 205°C) until fork-tender. Peel the skins after roasting.
Roasting in Chunks
Pros: Faster roasting time (about 30–45 minutes), easier to season with herbs, spices, or oil. The caramelization from more surface area adds an extra depth of flavour.
Cons: Can dry out slightly unless tossed in oil or covered loosely with foil during roasting.
How-To: Peel and cut the beetroot into similar-sized chunks. Toss in olive oil and optional seasonings, then roast at 225°C (or fan-forced 205°C) until tender and caramelized.
LeaderBrand's Pure'n'Ezy Baby Beats - available at most supermarkets
Comentarios