Roast Beetroot and Garlic Houmous

bowl of bright pink beetroot houmous

Did you know that you can freeze houmous? You did? Well excuse me for my ignorance!

Because while I love homemade houmous, and have no qualms about making it, the quantities involved are simply too vast for me. Making it seems to end up with catering size portions when all we need in the Wannabe household is one single pot. And because I didn’t know you could freeze it, that put me off.

I bought some beetroot houmous once from a local farmer’s market. Sweet, garlicky and earthy, hot pink in colour, it was truly memorable (visitors to this blog will know that I have a fondness for food that is pink). Life gets in the way too often for me to get down the market on a regular basis and the next time I went the stall wasn’t there.

Loaded with vitamins A, B and C, beetroots are also high in fibre, manganese, folate and are a rare source of phytonutrients called betalains which have been shown to have antioxidant, anti-inflammatory and detox properties (find out more here). All of which really add oomph to your houmous.

In addition, beetroot is a good prebiotic, as is garlic, which means this houmous is also great for your gut.

When I read that it was possible to freeze houmous I realised that perhaps I could just attempt to recreate the beetroot houmous myself. And as June is the start of beetroot harvest season, I did.

Roasted Beetroot and Garlic Houmous


  • 1 beetroot
  • 1 large can chickpeas, drained
  • zest of 1 large lemon
  • juice of ½ a large lemon
  • salt and black pepper
  • 2 cloves garlic
  • 2 tablespoons tahini
  • 6 tablespoons of extra virgin olive oil


  1. Preheat oven to 190C.
  2. Remove the stem and most of the root from your beets and scrub and wash them under water until clean.
  3. Place on some foil with the garlic, drizzle on a bit of olive oil, wrap tightly and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
  4. Once cooled, quarter and place in a food processor. Blend until smooth.
  5. Add remaining ingredients except for olive oil and blend some more.
  6. Drizzle in olive oil as the houmous is mixing
  7. Taste and adjust seasoning as needed: more salt, lemon juice or olive oil. If it’s too thick, add water.

It makes far too much for me to consume by myself but I simply popped half in the freezer to be enjoyed at a later date.

And that, my friends, is what’s called a game changer.

Signed by: Monika.


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Writer, blogger, mother, wife, wannabe yogi.
Good intentions, zero willpower.

Signed by: Monika Maurer

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