Roasted Beetroot
The beetroot is the heart and soul of this hummus, so it’s essential to bring out the best in it. To do so, it’s all about the roasting. When you roast beetroot it offers a gorgeous depth of flavour. Completely different taste to the pre-packaged stuff you get. It takes a little while, around 40-45mins to be exact, but it’s truly worth it.
How to Roast Beetroot (quick summary)
From there, it’s simply a case of removing the skin. I find this easiest using gloves and rubbing with a paper towel.
Roasted Beetroot Hummus with Feta
The feta adds a gorgeous creaminess to the hummus. It’s saltiness also balances out the sweetness of the beet, and offers a punch of flavour that cuts through the slight ‘earthiness’ of the beet too. When it comes to making beetroot feta hummus, I first like to whip up a classic hummus, and then add in the beets and feta. This is mainly so I can get the seasoning/texture on point first.
How to make Beetroot Feta Hummus (quick summary)
How to Serve Beet Hummus
I like to garnish with extra virgin olive oil, extra feta and if I’m feeling extra myself, some toasted sesame seeds and cress. I like to serve with carrots and celery if I’m feeling healthy or homemade tortilla chips and pita chips if I’m not. And again, if I’m feeling extra, I’ll serve with two other hummus’ to make a trio (caramelized onion hummus, peri peri hummus, sun dried tomato hummus or classic hummus)
How to Store Beet Hummus
Cover and store in the fridge for 2-3 days. Always bring to room temp again before serving. Hummus served straight out the fridge never tastes quite right. Hey, whilst you’re here why not check out my other recipes?
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Okay, let’s tuck into this beet feta hummus recipe shall we?!
How to make Beetroot Hummus with Feta (Full Recipe & Video)
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