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Courtney Roulston’s beetroot hummus

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  • High in dietary fibre
  • Vegetarian
  • Vegan
  • No added sugar
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

10 minutes is all you need to whip up this homemade beetroot hummus. Served with veggies and sourdough bread, it makes a tasty share plate.

  • Serves4
  • Prep time10 minutes
Courtney’s beetroot hommus


  • 400g can Coles Organic Chick Peas, rinsed, drained
  • 400g pkt Coles Australian Baby Beetroot, drained, coarsely chopped
  • 2 tbs tahini
  • 1 garlic clove
  • 1/3 cup (80ml) lemon juice
  • 1 tsp ground cumin
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 radishes, trimmed, thinly sliced
  • 1 tbs pepitas (pumpkin seeds), toasted, crushed

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Process chickpeas, beetroot, tahini, garlic, lemon juice, cumin and oil in a food processor until smooth. Season.
  2. Step 2

    Transfer the hummus to a serving bowl. Top with the radish and pepitas. Store any remaining hummus, covered, in the fridge for up to 3 days.

Nutrition Information

Per Serve

Energy: 1392kJ/333 Cals (16%)

Protein: 9g (18%)

Fat: 23g (33%)

Sat fat: 3g (13%)

Carb: 18g (6%)

Sugar: 8g (9%)

Fibre: 9g (30%)

Sodium: 462mg (23%)