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Beetroot hummus

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Beetroot Hummus

Serves 4

45 mins

77 Kcal

Beetroot hummus is one of the most colourful and delectable twists to the classic Middle East dip. This will combine the creamy richness of the traditional hummus with the earthy sweetness of beets, which, even on their own, can be incredibly delicious. Besides its deep purple-looking colour, this beetroot hummus brings a distinctive flavour profile to the table, making it stand out in your meal or snack. Great as a dip for vegetables, pita bread, or crackers, beetroot hummus is nutritious and perfect for parties, lunch, or a healthy snack. The beetroot hummus recipe is pretty straightforward. Begin with some fresh beets, roasted or boiled until tender, then peeled and chopped into small pieces. Then, use a food processor to mix the cooked beets with chickpeas, tahini, garlic, lemon juice, olive oil, and a pinch of salt. This mixture can be pureed with additional water or olive oil to the desired consistency. Spices such as smoked paprika, cumin, or a hint of honey can be added for flavouring, especially with beets. Packed full of fibre, antioxidants, and vitamins, beetroot hummus is tasty and brings together fabulous health benefits. Beets are an excellent way to help improve blood circulation and detoxify the body; chickpeas bring protein and fibre into a good mix. Whether a dip, sandwich spread, or salad topping, the beetroot hummus recipe is the perfect healthy pick that adds colour and taste to any dish.

Ingredients required for Beetroot Hummus

1 beetroot
2 cup boiled chickpeas
3 tbsp tahini
2 tbsp olive oil
1 tbsp lemon juice
1 tsp chopped garlic
1/2 tsp salt

Cooking steps for Beetroot Hummus

1
Beetroot Hummus is a lovely, colorful variation of the classic hummus; it also has a sweetish earthy flavour and color, which makes the crema more appealing as a food with high nutrient intake from beets, chickpeas, and tahini.
2
The natural sweetness of beetroot with the richness of chickpeas gives it a beautiful balance of flavour, while silky smooth texture comes from tahini and olive oil.
3
Peel 1 medium-sized beetroot and cut it into small chunks. Boil or roast the beetroot, whichever you prefer. Boiling is quicker, taking about 30-40 minutes until soft, while roasting at 400 F (200 C) for 45-60 minutes intensifies the sweetness.
4
Cool the beetroot to room temperature. In a blender, combine 2 cups boiled chickpeas, 3 tablespoons tahini, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon chopped garlic, 1/2 teaspoon salt, and ¼ cup water for smooth blending.
5
Add the cooled beetroot and blend until velvety smooth, scraping the sides as needed.
6
Serve with olive oil drizzled on top, sesame seeds, or roasted chickpeas for garnish. Pair with pita bread, veggie sticks, or use as a sandwich spread.
7
This recipe of Beetroot hummus is vibrant, healthy, and delicious—a twist on the classic that's both visually stunning and nutrient-packed.

Shop Ingredients

Beetroot (1)

Tahini (3 Tbsp)

Lemon Juice (1 Tbsp)

Boiled Chickpeas (2 cup)

119

109

262

127

113

219

148

177

102

148

Salt (1/2 Tsp)

113

105

107

125

Olive Oil (2 Tbsp)

519

2563

379

207

600

551

419

1451

1700

1469

Chopped Garlic (1 Tsp)

FAQs

What sets beetroot hummus apart from plain hummus?

Beetroot hummus is a colourful variation of the classic recipe, substituting roasted or boiled beets into the mix. The beets give the hummus a gorgeous pink colour with a subtle sweetness and earthiness that balances out the richness of the chickpeas and tahini. Beetroot hummus is a variation of hummus that uses beets for colour and nutrition, like fibre, folate, and antioxidants. This displaces traditional chickpeas, tahini, lemon, garlic, and olive oil in simple hummus recipes.

Can I use canned beets for beetroot hummus?

It's possible to use canned beets, but that's just convenient. Fresh beets give a deeper flavour and slightly better texture. Canned beets should be drained and rinsed well; otherwise, you might have too much liquid, making your hummus too runny. Roasting or boiling the fresh beets before blending them into the hummus can enhance the natural sweetness and maybe even the creaminess of the dip.

How do I keep beetroot hummus?

Beetroot hummus can be kept in a tight-lid container in the refrigerator for 4-5 days. You must keep it fresh in terms of colour and great taste by covering the hummus with olive oil or plastic wrap before closing. If the hummus is thick after it stays in the fridge, you only stir in some water or olive oil to reach your desired consistency. You can also freeze beetroot hummus for up to 1-2 months, but thawing will slightly change the consistency of the product.