by in Recipes January 12, 2019

This week I have been making my own Hummus and I have made three types so far (as it has all been eaten), all very easy and very quick to make.

Beetroot Hummus,  Roasted Carrot Hummus and Roasted Red Onion Hummus.

With all three I roasted the vegetables the day before whilst I was cooking dinner, so the vegetable component was already done when I made the Hummus the following morning.

The recipe is the same for all three, with just the vegetable being changed.

Here is the base recipe:

  • 1 packet or tin of Organic Chickpeas, drained and rinsed
  • 3 cloves of Garlic
  • 1 dessertspoon of Tahini
  • Juice of 1 Lemon
  • Glug of Olive Oil
  • Salt and Pepper to taste
  • Roasted Vegetable of choice

The Beetroot I roasted in foil, let cool and then peeled the skin off.

The Carrots I scrubbed, cut off the tops and roasted in a little Olive Oil and Salt and Pepper

The Onions I roasted in their skins in a little Olive Oil and Salt and Pepper then once they were cool, I peeled off the skins.


Put all ingredients into a food processor and process until it is to the consistency you like.  If it is a little dry you can add either some more Olive Oil, Lemon Juice or even a little water if you like the flavour but just want to loosen it up a bit.