This Roasted Beetroot & Haskap Houmous is a simple way to bring something fresh and vibrant to your table. The earthy sweetness of roasted beetroot pairs beautifully with the tangy brightness of haskap berries, creating a dip that’s as colourful as it is delicious. It’s quick to make and perfect for sharing—whether as part of a relaxed dinner party spread or simply with some good bread or crunchy veg for an everyday snack. A small effort that feels like a treat.
This Roasted Beetroot & Haskap Houmous is a simple way to bring something fresh and vibrant to your table. The earthy sweetness of roasted beetroot pairs beautifully with the tangy brightness of haskap berries, creating a dip that’s as colourful as it is delicious.
It’s quick to make and perfect for sharing—whether as part of a relaxed dinner party spread or simply with some good bread or crunchy veg for an everyday snack. A small effort that feels like a treat.
Ingredients
1 tin of cooked and drained chickpeas
150g small beetroot
1 heaped teaspoon Haskapa Berry Powder
2 tbsp olive oil
½ tsp salt
Directions
Preheat your oven to 200°C
Remove the greens from 4-5 small beets, if necessary, and place them on a baking tray.
Roast the beets in the oven for 30 minutes. Leave to cool.
In a food processor, combine the roasted beets, Haskapa Berry Powder, cooked chickpeas, olive oil, and salt.
Blend until smooth. Add more olive oil if needed to reach your desired consistency.
Recipe Note
Garnish with Parsley. Serve with bread sticks, crudité, tortilla chips.
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