Feta and beetroot hummus

  • 1h
  • 2
  • 368 kcal
  • Intermediate
  • Ketogenic
  • Dairy , Soy

Per 190 g contains

368 kcal 1531 kj
22 g
5.7 g
3.7 g
1 g

of an adult's recommended intake.
Typical energy values per 100g: 806kj/194kcal

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Authored by
Reviewed by Gemma Grange

A healthy snack for those with diabetes

Want to up your hummus game? Roasted beetroot makes a delicious and colourful addition to regular hummus.

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.


  • Beetroot, small
  • Olive oil
  • Canned chickpeas, drained and rinsed
    200g 7oz
  • Tahini
  • Soy sauce
  • Feta cheese
    50g 1.7oz
  • Lemon juice
  • Salt and pepper, to taste
Show all

Cooking Method

  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 and the other ingredients to a food processor, mini chopper or blender and blitz until smooth.

Nutritional Information

Typical Valuesper 100gper 190g serving
194 kcal
806 kj
368 kcal
1531 kj
of which saturates
12 g
3 g
22 g
5.7 g
of which sugars
11 g
1.9 g
21 g
3.7 g
Fibre4.3 g
8.2 g
Protein9.2 g
18 g
Salt0.5 g
1 g


Beetroot is a rich source of betalain and neobetanin, nutrients that have been found to help lower glucose levels and increase insulin sensitivity.


A great source of vegan and vegetarian protein, chickpeas are also full of iron and vitamin K, which are both beneficial for blood health.

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