Candy Beetroot Hummus

  • Sep 20, 2017

Everyone has that one go-to recipe they have in their repertoire – hummus might be ours. If you visit either of our homes, there will always be a jar of hummus standing by. Ready to play with a crudités! It’s so incredibly simple to throw together that you’ll forget all about store-bought hummus.

You might have noticed that our hummus isn’t the bright beetroot hummus you’d expect, but rest assured, it still tastes incredible. In full disclosure, we accidentally bought candy-striped beetroot but thought better of discarding this post. Candy striped beetroot is a complete natural marvel to us and, being designers, we couldn’t help but notice the symmetry of the stripes. Candy-striped beets are also known as a Chioggia Beet and are actually an heirloom beetroot that originated in Northan Italy. What we didn’t know was that unlike regular beets, Chioggia beets don’t “bleed” as much, meaning our hummus did not end up as bright pink as we had hoped. However, they’re just like regular beetroots in every other way – sweet, earthy and just delicious.

Chickpeas have long been a common food in countries with warm and sunny climates. Their high levels of magnesium apparently act as a natural sun blocker. Just one cup of chickpeas contains 85% of magnesium value, which functions as an antioxidant in your skin cells. Vegans and vegetarians will also be happy to know that chickpeas boast high levels of folate, phosphorus, and (the apparently ever-elusive) B vitamins. Folate is especially important in helping the body generate new cells as it plays a role in copying and synthesizing DNA.

A standard chickpea hummus can be the basis for so much experimentation in the kitchen, try adding different vegetables and experiment with herb flavours. Chickpeas create such a good foundation that it’s pretty difficult to mess up. We even made a sunflower seed version the other day which was so close to the chickpea variety, we might not have known the difference in a blind tasting. Just don’t forget the tahini!


  • 3-4 Medium Sized Striped Beetroots (For a more intense colour, feel free to use regular beetroot)
  • 1/4cup Olive Oil
  • 1 Garlic Clove
  • 1tin Organic Chickpeas
  • Handful of Parsley leaves
  • 1 Lemon, juiced
  • 1/2cup Aquafaba (Chickpea Brine)
  • Salt & Pepper

Serve with freshly baked rye bread, or your bread of choice.


  1. Preheat your oven to 200 degrees Celsius and line a baking sheet with baking paper.
  2. Cut your beetroot into small and even chunks, and place on your prepared baking sheet.
  3. Drizzle with olive oil, and season with salt and pepper.
  4. Roast in the oven for 20-30min, or until your beetroots are cooked through. The smaller your chunks the faster the beetroot will cook.
  5. Let the beetroot cool completely.
  6. Once the beets have cooled, add them along with all remaining ingredients to a food processor or high-speed blender. Pulse until smooth.
  7. Taste and adjust if necessary. lemon for tanginess, parsley for sweetness.
  8. Spoon into a bowl and serve with freshly baked bread of choice.


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