Bowl of houmous made with beetroot and haskapa

Roasted Beet & Haskapa Houmous

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.

Roasted Beet & Haskapa Houmous

Haskapa

Servings

2-3

Prep Time

30 minutes

Cook Time

15 minutes

Cuisine

Middle Eastern

Category

Side

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.

Roasted Beet & Haskapa Houmous

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

  1. Preheat your oven to 200°C

  2. Remove the greens from 4-5 small beets, if necessary, and place them on a baking tray.

  3. Roast the beets in the oven for 30 minutes. Leave to cool.

  4. In a food processor, combine the roasted beets, Haskapa Berry Powder, cooked chickpeas, olive oil, and salt.

  5. Blend until smooth. Add more olive oil if needed to reach your desired consistency.