Spread the Love, Not Waste: Beetroot Hummus with Crispy Beetroot Leaves

Spread the Love, Not Waste: Beetroot Hummus with Crispy Beetroot Leaves

Welcome back to our "Spread the Love, Not Waste" recipe series, where we share some delicious and sustainable ways to use organic fruits and vegetables from Huckleberry. In our previous post, we showed you how to make a zesty carrot top chimichurri that complements your meat or vegan dishes. Today, we have another recipe that will help you reduce food waste and enjoy the full flavour and nutrition of your produce.

Beetroot Hummus with Crispy Beetroot Leaves

Beetroot is a versatile and nutritious vegetable that can be used in salads, soups, smoothies, and more. But did you know that you can also use the leaves and stems of the beetroot? They are edible and packed with vitamins, minerals, and antioxidants. Instead of throwing them away, you can turn them into a crunchy and tasty snack that pairs well with a creamy beetroot hummus.


  • 1 bunch of organic beetroot with leaves (about 4 medium beetroots)
  • 1/4 cup of tahini
  • 1/4 cup of lemon juice
  • 2 cloves of garlic, peeled
  • 2 tablespoons of olive oil, plus more for drizzling
  • Salt and pepper, to taste
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of smoked paprika
  • 2 tablespoons of water, or more as needed
  • Sesame seeds, for garnish (optional)


Preheat oven to 180°C and line a baking tray with parchment paper. Cut off the leaves and stems of the beetroot and wash them well. Pat them dry with a paper towel and chop them roughly. Toss them with a drizzle of olive oil, salt, and pepper, and spread them in a single layer on the prepared baking tray. Bake for 15 to 20 minutes, or until crisp and golden. Set aside to cool.

Peel and chop the beetroot into small cubes. Place them in a pot of water and bring to a boil. Cook for 20 to 25 minutes, or until tender. Drain and let them cool slightly.

In a food processor, combine the cooked beetroot, tahini, lemon juice, garlic, olive oil, salt, pepper, cumin, and smoked paprika. Process until smooth and creamy, adding water as needed to adjust the consistency. Transfer to a bowl and sprinkle with sesame seeds if desired.

Serve the beetroot hummus with the crispy beetroot leaves, or with your favourite crackers, bread, or fresh veggies. Enjoy!

We hope you enjoyed these recipes and learned something new about how to use organic fruits and vegetables in sustainable ways. Cooking sustainably can be both delicious and eco-friendly, and it can help you save money and reduce waste. Stay tuned for more recipes in our "Spread the Love, Not Waste" series, and don't forget to check out Huckleberry for the freshest and highest quality organic produce in Auckland. Happy cooking!

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