Prep 30 mins
Cooking 1 hr
Serves 12+

As a general rule of thumb, the more colourful the vegetable, the more packed with goodness it is. Dark green, bright orange, red and purple things positively burst with antioxidants, vitamins and minerals. They’re brilliant to eat to boot, especially when their flavours are enhanced through roasting instead of insipid boiling, which tends to bleach not just colour and flavour, but nutrients too.  We roasted red pepper, butternut and beetroot and, combining them with chickpeas, and three different kinds of our chilli tin spices, created bowls of rainbow hummus simply to die for. Serve these good-for-you snacks up with toasted pita, crispy flatbread, crackers or veggie crudité.


  • FOR THE ROAST VEG: sm butternut, sliced in half
  • Lrg brown onion, peeled & quartered
  • 2 beetroot, peeled & wrapped in tinfoil
  • 2 red peppers, whole
  • Olive oil for drizzling
  • FOR THE HUMMUS: 3 tins chickpeas, drained
  • 2 fat cloves garlic, minced
  • 6 Tbsp extra virgin olive oil
  • 3 Tbsp tahini paste
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp (or Chipotle, or Piri Piri) SRIRACHA CHILLI
  • Salt to taste


Preheat your oven to 200 ºC. Line a baking tray with baking paper (it makes cleaning so much easier!) and place the butternut on it cut side up along with the quartered onion, the whole peppers and the beetroot in its foil package. Drizzle the butternut and onions with olive oil (the red pepper doesn’t need it) and place in the oven. Roast until the onions are golden and caramelized/ slightly charred, the butternut and beetroot soft and the red peppers well blistered.

(Tip: the one may be quicker than the other, so start checking after 30 minutes and remove the veggies that are done.)

Place the red peppers in a plastic bag and tie to close. Allow them to sweat for at least 20 minutes – this helps the skin to slip off. Remove the skin and pips from the red peppers. Scoop the flesh out of the butternut. Now you’re ready to make your hummus.

To make the butternut hummus, place a cup of the butternut, the onion, 1 tin of chickpeas, 2 Tbsp olive oil, 1 clove garlic, 1 Tbsp lemon juice, 1 Tbsp tahini paste and 1-2 tsp's of Cape Herb & Spice Piri Piri Chilli Seasoning in a food processor and blitz until smooth. Taste for salt and adjust as needed.

To make the beetroot hummus, use exactly the same ingredients as for the butternut one, but replace the onion and butternut with the beetroot. We used the Cape Herb & Spice Sriracha Chilli Seasoning for our beetroot hummus.

The base hummus recipe is also the same for the red pepper one, with peppers replacing the beetroot, and we thought the smoky notes of our Cape Herb & Spice Chipotle Chilli Seasoning would be brilliant with it. This is the space to experiment though, so go wild. And if you don’t have tahini or don’t want to buy it especially, simply swap the tahini for a small splash of sesame oil (half to one Tbsp) to give you that warming sesame taste any halfway decent hummus has. It’s a bit of a cheat, but that’s what clever cooks do!

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at