Beetroot hummus

And now for a change of pace, or not really. Hummus / hommus however you'd like to label it is one of those beautifully simple things that we don't often think to make for ourselves, after all there are at least a dozen varieties in the supermarket to try at any one time.

But the thing about making hommus yourself is that it is one of those recipes, the kind that morphs and adapts overtime and someday in the not distant enough future becomes Nanna's famous hummus that is better than deny other hommus on the planet, or Mars (because there will be people there by then).

This of course tastes just as lovely without the beets but doesn't have that beautiful pinkish-red or the crisp sweetness that plays off the chili pressed oil.

Try it I'm sure you'll like it.

This super easy but personalised recipe is dedicated to Gavin whose birthday is today, for teaching me that no good recipes should go unadapted, because simple changes make good cooking amazing.

Beetroot hummus via Lila Wolff


  • 200 grams fresh Beetroot
  • 1 tablespoon Chili pressed Olive Oil
  • 1 tablespoon Tahini
  • 2 small Lemons
  • large pinch Pink Salt
  • 1 can Chickpeas
  • 3 cloves Garlic


Preheat oven to 200c

Chop tops and bottoms off beetroot and drizzle with chili infused olive oil. Throw garlic cloves in to pan and roast all for approximately 40 minutes or until beetroot is cooked through.

Remove from oven and allow to completely cool.

Once cool remove skin from beets and garlic.

Juice lemons and place all ingredients into a blender, process until broken down and smooth.