250 mL

Ready In

25 mins



Good For



About this Recipe

By: Emma Parsons 

Our Estate Select extra virgin olive oil gives this recipe the perfect creamy texture and compliments the sweetness of the beetroot perfectly. 


  • 200 g raw beetroot
  • 2 cloves garlic 
  • 2 Tbsp Liviana Estate Select extra virgin olive oil
  • A pinch of Himalayan pink salt 
  • 200 g tinned chickpeas
  • 2 tbsp tahini 
  • 60 mL freshly squeezed lemon juice 

This bright pink hummus is guaranteed to a be show stopper on any snack platter. Enjoy this hummus dip for your raw veggies and crackers. It also works great as a garnish on burgers, the list is pretty much endless.

Step by Step Instructions

Step 1

Preheat the oven to 180°. 

Step 2

Peel and chop the beetroot into medium sized cubes. .

Step 3

Place the beetroot and garlic cloves onto a baking sheet, drizzle with Liviana Estate Select extra virgin olive oil and sprinkle with salt. 

Step 4

Roast the beetroot in the oven for about 15 minutes until the beetroot is soft. 

Step 5

Place the roasted beetroot, chickpeas, tahini and lemon juice into a food processor. 

Step 6

Process the ingredients until you have a smooth, thick consistency , about 1-2 minutes. 

Step 7

Pour the hummus out into a serving bowl and drizzle with some extra Liviana Estate Select extra virgin olive oil. 

Step 8

Serve immediately or store in an air-tight container for up to 4 days.  








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