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Photo of Roasted beetroot and pumpkin salad with hummus by WW

Roasted beetroot and pumpkin salad with hummus

2 - 3
PersonalPoints™ per serving
Total Time
55 min
20 min
35 min
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.


Kent pumpkin

1000 g, unpeeled, cut into chunks


750 g, peeled, cut into chunks

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Olive oil

2 tbs

Lemon juice

1 tbs


1 tbs


1 clove(s), crushed

Red radish

4 large, thinly sliced

Fresh mint

¼ cup(s), leaves

Fresh flat-leaf parsley

¼ cup(s)

Oil spray

1 x 3 second spray(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 tender.
  2. Meanwhile to make hummus,process chickpeas, half the olive oil, lemon juice, tahini and garlic in a food processor 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.