Roasted beetroot and pumpkin salad with hummus

Total Time
Home-made hummus is super easy to make. Just add the ingredients to a food processor and blend. Top hummus with roasted pumpkin and beets, fresh radish and fresh herbs for a super salad.
  • oil spray
    1 x 3 second spray(s)
  • pumpkin
    1000 g, (1kg), Kent variety, unpeeled, cut into chunks
  • Beetroot, raw
    750 g, peeled, cut into chunks
  • chickpeas, canned, rinsed, drained
    1 can(s), (1x400g can)
  • olive oil
    2 tbs
  • lemon juice
    1 tbs
  • tahini
    1 tbs
  • garlic
    1 clove(s), crushed
  • Radish, red skinned, unpeeled, fresh
    4 small, thinly sliced
  • fresh mint
    ¼ cup(s), leaves
  • fresh flat-leaf parsley
    ¼ cup(s)
  1. Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place pumpkin and beetroot on prepared trays. Season with salt and pepper and lightly spray with oil. Bake for 30-35 minutes or until golden and tender.
  2. Meanwhile, using a food processor, process chickpeas, half the olive oil, lemon juice, tahini and garlic until almost smooth. Add 2 tablespoons hot water. Process again until smooth. Season with salt and pepper.
  3. Spread hummus over base of serving plate. Top with beetroot, pumpkin and radish. Sprinkle with mint and parsley and drizzle with remaining olive oil.
TIP: Hummus can be made up to 3 days ahead. Store in an airtight container in the fridge.

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