Alice Rose Regular hummus is good, but beetroot turns it into something that looks as striking as it tastes.
Roasting the beetroot first, rather than using raw or pre-cooked, concentrates its sweetness and gives the dip a deeper, more rounded flavour than simply blending it in raw.
It comes together quickly once the beetroot is roasted, and the vivid pink colour makes it worth the extra step over plain hummus.
Why Roasting the Beetroot First Gives a Better Flavoured Hummus
Raw beetroot has a slightly harsh, earthy edge that can dominate a hummus if it’s blended in without any cooking.
Roasting it whole in its skin softens that harshness considerably and concentrates its natural sweetness, in the same way roasting improves beetroot in a salad or a soup.
Using tahini in the right proportion also matters, since too much can make the hummus bitter and too little leaves it tasting mostly of chickpeas and beetroot without much depth.
A generous squeeze of lemon juice balances the earthy sweetness of the beetroot and keeps the whole dip from tasting flat.
Ingredients for Gordon Ramsay Beetroot Hummus
- 2 medium beetroots, unpeeled
- 1 x 400g tin chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 garlic cloves
- Juice of 1 lemon
- 3 tbsp olive oil, plus extra to serve
- Salt, to taste
- Toasted seeds or fresh herbs, to garnish
How to Make Gordon Ramsay Beetroot Hummus — Step by Step
Step 1 — Roast the Beetroot
Preheat the oven to 200°C / 180°C fan / Gas 6. Wrap the beetroot individually in foil and roast for 45–60 minutes, until a knife slides in easily.
Step 2 — Cool and Peel
Once cool enough to handle, peel the beetroot under running water — the skins should slip off easily. Roughly chop.
Step 3 — Blend
Add the chopped beetroot, chickpeas, tahini, garlic and lemon juice to a food processor. Blend until smooth.
Step 4 — Add the Oil
With the processor running, drizzle in the olive oil until the hummus is smooth and creamy, adding a splash of water if needed to loosen it.
Step 5 — Season
Season with salt to taste, blending briefly to combine.
Step 6 — Serve
Transfer to a serving bowl, drizzle with extra olive oil, and scatter with toasted seeds or fresh herbs.
My Top Tips for the Best Gordon Ramsay Beetroot Hummus
Roast the beetroot rather than using it raw, as this softens its harsh edge and concentrates its natural sweetness.
Peel the beetroot under running water once cooked, as the skins slip off far more easily this way.
Add the lemon juice generously, as it balances the earthy sweetness of the beetroot and stops the hummus tasting flat.
Loosen with a little water if the hummus is too thick, adding a tablespoon at a time until you reach the consistency you want.
Taste and adjust the garlic to your preference, as raw garlic can be quite sharp and some people prefer a milder hummus.
Serving Suggestions
Serve with warm pitta bread, vegetable crudités, or as a spread in a sandwich or wrap. It also makes a striking addition to a mezze platter alongside other dips.
How to Store Gordon Ramsay Beetroot Hummus
In the fridge: Store in an airtight container in the fridge for up to 4 days.
In the freezer: Freezes reasonably well for up to 2 months, though the texture may need a good stir once thawed to bring it back to smooth.
Gordon Ramsay Beetroot Hummus Recipe
Ingredients
Method
- Wrap beetroot in foil, roast at 200°C / 180°C fan / Gas 6 for 45–60 minutes.
- Cool, peel under running water, chop roughly.
- Blend beetroot, chickpeas, tahini, garlic and lemon juice.
- Drizzle in olive oil while blending until smooth.
- Season with salt.
- Serve with a drizzle of oil and garnish.
Notes
Frequently Asked Questions About Gordon Ramsay Beetroot Hummus
Can I use pre-cooked beetroot instead of roasting it myself?
You can, though the flavour will be less concentrated than roasting it whole in its skin. Avoid pickled beetroot, as its vinegar flavour will change the taste of the hummus significantly.
Why is my hummus too thick?
This usually means it needs a splash more water or olive oil, added gradually while blending, until it reaches the consistency you want.
Can I make this hummus without tahini?
Yes — it will taste different and slightly less rich, but the dip will still work well, particularly if you add an extra tablespoon of olive oil to compensate.
How do I stop beetroot staining my hands while peeling it?
Wear disposable gloves, or rub your hands with a little oil before starting, which makes the stain easier to wash off afterwards.
