Photo of Roasted beetroot houmous by WW

Roasted beetroot houmous

1 - 2
PersonalPoints™ per serving
Total Time
55 min
10 min
45 min
Let your oven do all the hard work with this easy roasted vegetable recipe and fall in love with this colourful dip



250 g

Chickpeas, cooked

1 can(s), large, drained

Lemon Juice, Fresh

2 tablespoons

Tahini paste (Sesame paste)

2½ tablespoons


2 clove(s), crushed

Ground Cumin

½ teaspoons, level

Extra Virgin Olive Oil

1 tablespoons


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Trim and scrub 2 small whole beetroot (you’ll need about 250g), then wrap each individually in kitchen foil. Roast for 45 minutes, or until tender. Remove from the foil, and let cool slightly before peeling and roughly chopping. Transfer the beetroot to a food processor.
  2. Drain and rinse the chickpeas, then add to the food processor with the juice of 1 lemon, the tahini, garlic cloves and ground cumin.
  3. Blitz until almost smooth. With the machine running, gradually drizzle in 1 tablespoon extra-virgin olive oil and continue to process until the mixture is completely smooth. Season to taste and serve with a selection of zero hero vegetable crudités.