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.
Beetroot Hummus with Dukkah Pears & Carrots
Ruby red beetroots make one tasty hummus. Mash it with full-of-fibre chickpeas, thyme, garlic and creamy tahini. Roasted sweet pears and vitamin A-rich carrots make a vibrant topping. Fresh pea shoots bring the green. Serve with a dukkah dusting and crunchy pistachios for a nutty finish.
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 3 carrot
- 2 pear
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tbsp tahini (Sesame)
- 480g chickpeas (drained) (Chickpeas, Water, Salt)
- 2 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 garlic bulb (use half)
- 40g pea shoots
- 250g pre-cooked beetroot
- 20g pistachios (Nuts)
- 1 unwaxed lemon
- 1 handful of fresh thyme
Nutritional Information
Calories: 442
Protein: 17g
Carbs: 45g
Fat: 23g
Beetroot Hummus with Dukkah Pears & Carrots
Ruby red beetroots make one tasty hummus. Mash it with full-of-fibre chickpeas, thyme, garlic and creamy tahini. Roasted sweet pears and vitamin A-rich carrots make a vibrant topping. Fresh pea shoots bring the green. Serve with a dukkah dusting and crunchy pistachios for a nutty finish.
Cook time:
30 mins
Cuisine:
Middle Eastern
Food group:
Vegan
Allergens: Nuts, Sesame, Celery, Peanuts
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Drain and rinse the chickpeas. Add half the chickpeas to a large, lined baking tray. Cut the carrots and pears lengthways into 4-6 long wedges. Add both to the chickpea tray and toss with 11/2 tbsp oil and season generously. Roast for 20-25 mins, until golden brown and soft.
- Strip the thyme from the stalks and finely chop. Finely chop or crush 3 garlic cloves. Halve the lemon. Coarsely grate the beetroot into a bowl and mix with the remaining chickpeas, thyme, garlic, tahini and juice from half the lemon. Season and mash into a hummus consistency. Cut the remaining lemon into wedges.
- Finely chop the pistachios. Lightly dress the pea shoots with 1/2 tbsp oil and season to taste.
- Serve the beetroot hummus topped with chickpeas and veg. Garnish with pea shoots, yoghurt, dukkah, pistachios and lemon wedges.
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