Beet & Mascarpone Hummus
A vibrant, creamy hummus layered with the sweetness of roasted beets and the richness of mascarpone.
This is hummus reimagined rather than replaced — the chickpea base is still there, doing what it always does, but roasted beets fold in a colour and sweetness that is both striking on the table and genuinely delicious. The mascarpone is the surprise: a spoonful stirred through at the end adds a richness that makes the whole thing feel almost luxurious. It is the kind of dish that makes people ask what is in it before they have finished eating it.
- 400 gcooked chickpeasdrained
- 2medium beetrootsroasted and peeled
- 100 gmascarpone
- 3 tbsptahini
- 2garlic cloves
- 3 tbsplemon juicefreshly squeezed
- 3 tbspolive oilplus extra to serve
- 1/2 tspground cumin
- --saltto taste
- --ice-cold wateras needed
- --za'atar or smoked paprikato serve
- --warm flatbread or pitato serve
As featured on
Tablet Magazine ↗Roast the beetroots: wrap in foil with a drizzle of olive oil at 200°C (400°F) for 45–60 minutes until tender. Cool, peel, and cut into chunks.
In a food processor, blend the chickpeas, tahini, garlic, lemon juice, cumin, and salt until very smooth. Add ice-cold water a tablespoon at a time until light and creamy.
Add the roasted beetroot and blend until fully incorporated and deeply coloured. Taste for seasoning.
Add the mascarpone and pulse briefly to incorporate. Spread onto a wide plate, drizzle with olive oil, and scatter za’atar or smoked paprika over the top.
Serve with warm flatbread.
Blend for longer than you think necessary — at least 4 minutes, adding ice-cold water gradually.
Roasting concentrates the flavour and reduces moisture, giving a more intense, sweeter result.
Keeps refrigerated for 4 days. Stir gently before serving and add a fresh drizzle of olive oil.