Recipe: Beetroot and feta hummus

Recipe: Beetroot and feta hummus

A healthy snack for those with diabetes

Want to up your hummus game? Roasted beetroot make a delicious and colourful addition to regular hummus. Beetroot are also a rich source of betalain and neobetanin, nutrients that have been found to help lower glucose levels and increase insulin sensitivity.

When making any type of hummus, you’ll get a smoother result if you peel the chickpeas first. Put the chickpeas into a large bowl of water and rub them between your hands; don’t worry about trying to get every single one. Give the water a swirl and the skins will float to the surface.

Serve with crudités for a healthy snack or light meal. Once made, this will keep in the fridge for several days.

Ingredients for a colourful beetroot and feta hummus

Ingredients for a colourful beetroot and feta hummus

Serves 2

  • 2 small beetroot
  • 1 tsp olive oil
  • ½ x 400g can of chickpeas, drained and rinsed
  • 2 tsp tahini
  • 1 tsp soy sauce
  • 50g feta cheese
  • 1 tbsp lemon juice
  • Salt and pepper to taste


  1. Preheat the oven to 190°C fan/gas mark 5. Top and tail the beetroot – cut off the stalk and thin root – and cut into four or six wedges. Coat in oil and roast for 30-40 minutes.
  2. Take out of the oven and leave to cool. Peel the beetroot once cooled.
  3. Add the peeled beetroot to a food processor, mini chopper or blender with the other ingredients and blitz until smooth.

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