I work at ...


We are tailoring content specific to your business.



Beetroot hummus:

  • Beetroot 90.0 g
  • Olive oil 60.0 ml
  • Chickpeas 248.0 g
  • Lemon (zested) 1.0 whole
  • Half a lemon (juiced)
  • Garlic (crushed) 5.0 g
  • Tahini 25.0 g

Crispy chickpeas:


For the veggie lovers! A bright combination of butternut, chickpeas and beetroot hummus make up this wholesome rainbow-coloured sandwich seasoned to perfection with Robertsons Veggie Seasoning.



  1. Method

    1. Pre-heat oven to 190 °C.
  2. Beetroot hummus:

    1. Remove the stems and most of the roots from your beets, and scrub and wash them underwater until clean.
    2. Place beets on foil, drizzle on a bit of olive oil, wrap tightly, and roast for 1 min.
    3. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
    4. Add remaining ingredients except for olive oil and blend until smooth.
    5. Drizzle in olive oil as the hummus is mixing.
  3. Crispy chickpeas:

    1. Toss the chickpeas in the olive oil and Robertsons Veggie Seasoning.
    2. Spread onto a lined baking tin and roast for at 170 °C for 30-40 min, turning frequently until golden and crispy. Cool completely.
  4. Sandwich:

    1. Spread the beetroot hummus across both slices of bread with a knife.
    2. Chop the avocado and lay across one slice of bread. Scatter a large handful of the cooled crispy chickpeas over the avocado and top with a few mixed lettuce leaves plus a sprinkle of Robertsons Veggie Seasoning.
    3. Lay the other slice of bread on top of the crispy chickpeas and slice the sandwich. Package, seal, price and serve refrigerated.
  5. Recipe Tips

    • To check if the beetroots are fully cooked insert a knife until the knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch the juice) to cool to room temperature.
    • Store cooked beetroot in the fridge within two hours of cooking in an airtight plastic container.
  6. Take your filling further!

    • Make beetroot fritters, halwa, Borscht soup, beetroot & chutney salad, beetroot pasta and beetroot risotto.
    • The beetroot hummus can be used as a dip.

    • Whirl them into hummus.
    • Stuff them into sandwiches or pitas filled with a mix of chickpeas, vegetables, and cheese.
    • Toss them with pasta – chickpeas add texture, flavour, and lift to any pasta dish.
    • Add them to a curry – chickpeas get extra tender when simmered in a spicy vegetarian curry.
    • Fry up some falafel.
    • Add them to any salad to increase fiber and protein.