The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roasted Chickpea & Beetroot Hummus Salad
Hummus, given a rosy makeover. Mash beetroot, chickpeas, tahini and lemon, then top with roasted veg and a dusting of dukkah. Pistachios bring the crunch, pea shoots bring the green.
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 pear
- 250g pre-cooked beetroot
- 1 tbsp dukkah (Celery, Nuts, Peanuts, Sesame) (Sesame Seeds, Almonds, Peanuts, Pumpkin Seeds, Hazelnuts, Sunflower Seeds, Poppy Seeds, Walnuts, Celery Salt, Thyme, Coriander, Cumin, Black Pepper, Paprika, Cayenne)
- 1 unwaxed lemon
- 10g pistachios (Nuts)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tbsp tahini (Sesame)
- 1 handful of fresh thyme
- 2 garlic clove
- 25g pea shoots
- 240g chickpeas (drained) (Chickpeas, Water, Salt)
- 1 carrot
Nutritional Information
Calories: 460
Protein: 19g
Carbs: 50g
Fat: 22g
Ingredients
- 1 tbsp tahini (use half) (Sesame)
- 1 pear (use half)
- 240g chickpeas (drained) (use half) (Chickpeas, Water, Salt)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 garlic clove
- 10g pistachios (use half) (Nuts)
- 1 handful of fresh thyme (use half)
- 25g pea shoots (use half)
- 1 carrot (use half)
- 1 unwaxed lemon (use half)
- 1 tbsp dukkah (use half) (Celery, Nuts, Peanuts, Sesame) (Sesame Seeds, Almonds, Peanuts, Pumpkin Seeds, Hazelnuts, Sunflower Seeds, Poppy Seeds, Walnuts, Celery Salt, Thyme, Coriander, Cumin, Black Pepper, Paprika, Cayenne)
- 250g pre-cooked beetroot (use half)
Nutritional Information
Calories: 466
Protein: 19g
Carbs: 51g
Fat: 22g
Roasted Chickpea & Beetroot Hummus Salad
Hummus, given a rosy makeover. Mash beetroot, chickpeas, tahini and lemon, then top with roasted veg and a dusting of dukkah. Pistachios bring the crunch, pea shoots bring the green.
Cook time:
35 mins
Cuisine:
Middle Eastern
Food group:
Vegan
Allergens: Sesame, Celery, Nuts, Peanuts
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Drain and rinse the chickpeas. Slice the carrot and pear lengthways into 4-6 long wedges. Add both to a lined baking tray with half the chickpeas. Drizzle with 2 tsp oil and season, then roast for 20-25 mins, until golden and soft.
- Strip the thyme from the stalks and finely chop. Finely chop or crush the garlic. Quarter the lemon. Coarsely grate the beetroot into a bowl. Add the remaining chickpeas, thyme, garlic, tahini and juice from 2 lemon wedges to the bowl. Season to taste and mash into a hummus consistency.
- Finely chop the pistachios. Lightly dress the pea shoots with 1 tsp oil and a pinch of seasoning.
- Serve the beetroot hummus topped with warm chickpeas and veg. Garnish with pea shoots, yoghurt, dukkah, pistachios and lemon wedges.
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