Golden beet and carrot hummus

Golden beet and carrot hummus

Golden beetroot recently appeared at the markets where I shop, so a vibrant winter golden beet and carrot hummus came to mind immediately! The colour is just so gorgeous and reminds me of the warm sunny days that will soon be upon us. It hasn’t been our coldest winter by any stretch but any level of cold does not agree with me….

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That gorgeous yellow hue in the beets along with the orange hue in the carrot is what makes this hummus rich in beta carotene. And what is that exactly? Beta carotene is an organic compound with a very distinct red-orange-yellow coloured pigment that is found in abundance in plants. Think of all the vegetables you know in those colours – you’ll also find beta carotene in them.

Golden beets
Beta carotene is converted to retinol (the active form of Vitamin A) in the liver so it can be utilised by the body. Vitamin A is one of our fat-soluble vitamins used for several important functions, which include:

  • Boosting vision and aiding general eye health
  • Supporting neurological function
  • Helping to reduce inflammation thanks to its role as an antioxidant and free radical scavenger
  • Keeping the skin and mucus membranes healthy
  • Supporting the Immune system

They are only some of many things Vitamin A can do for us so, definitely well worth ensuring you keep it topped up in the diet! When you’re making delicious things like this golden beet and carrot hummus, that isn’t hard to do.

I love to serve this with some homemade fermented vegetables on crackers, add a dollop to a Buddha bowl or even just eat it by the spoonful for a snack….. which feels a bit cheeky straight out of the jar but you know, when snack time strikes what can you do!

I find golden beets have a much less earthy flavour than the red variety so if you’re not a beetroot lover you might be pleasantly surprised by this recipe. Hope you enjoy it!  

Golden beet and carrot hummus

Hummus and crackers


  • 300g golden beetroot, peeled
  • 150g carrot, peeled
  • 2 cloves garlic
  • 1 can chickpeas, drained
  • 1/4 cup tahini
  • 1 medium-sized lemon, juiced
  • 2 Tbsp olive oil plus extra for drizzling
  • 1/2 tsp cumin
  • 1 tsp salt


  1. Pre-heat oven to 180 degrees Celsius (360 F)
  2. Chop the golden beetroot and carrot into chunks then add to a roasting dish along with the garlic cloves. Drizzle with olive oil and bake for 30 mins
  3. Remove the veg and garlic from the oven then add to a blender along with all the rest of the ingredients
  4. Blend until smooth scraping down the sides and blending again in need. In a Thermomix this was 10 secs speed 6, scrape down the sides and blend another 10-15 secs on speed 6
  5. Serve warm or cold with crackers or veg. It’s also great as a spread!


  1. That sounds so good! I don’t think I have seen the golden beets. Are they sweeter than red beets, would you say? I have to locate some!

    • I would say they are Beth. They don’t have that same real earthy/dirt flavour that the red variety do. A lighter and sweeter taste for sure. I love both!

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