Roasted Beetroot Hummus

Roasted Beet Hummus with Hazelnut Oil & Rosemary recipe is a bright snack and simple enough to enjoy as a lunchbox staple or alongside family meals. 


  • 400 g can cannelinni beans drained and rinsed
  • 1 small red beet roasted and cut into small pieces
  • 1/4 cup tahini
  • 1/2 tsp maple syrup
  • 3 Tbsp lemon juice
  • Dash salt and pepper
  • 1 Tbsp olive oil
  • 1 tsp hazelnut oil
  • 1 spring rosemary finely chopped 


  1. Using a food processor fitted with an S-blade, combine beans, beet pieces, tahini, maple syrup, lemon juice, salt, and pepper and process until completely smooth, 3 to 5 minutes. Season with more salt, if needed.

  2. Transfer to a serving bowl, drizzle olive oil and hazelnut over it and then sprinkle with rosemary. Serve with healthy crackers, or veggies.