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Beetroot Hummus

Beetroot hummus is a vibrant and delicious twist on the traditional Middle Eastern dip. It combines the earthy sweetness of roasted beets with the creamy texture of chickpeas and the nutty richness of tahini sauce. This recipe calls for two whole beetroots, cooked until tender and pureed with the chickpeas, lemon juice, garlic, and spices. The result is a bright pink dip that is perfect for snacking, spreading on sandwiches, or serving as a side dish.

This beetroot hummus recipe is easy to make and can be customised to your taste by adjusting the amount of garlic, lemon juice, and spices. It is also a healthy option, as beetroots are packed with nutrients and antioxidants, and chickpeas are a great source of protein and fiber. So why not try this colourful and flavourful dip at your next party or gathering? Your guests are sure to love it!

Basic Ingredients for Beetroot Hummus

Beetroot Hummus:

Beetroot: Roasted beets add a sweet and earthy flavour to the hummus, and also give it a bright pink colour. Beets are also high in fibre, vitamins, and minerals, making them a healthy addition to the dip.

Chickpeas: Cooked chickpeas are used as the base of the hummus, providing a creamy texture and a good source of protein and fiber.

Tahini Sauce: Tahini sauce is made from ground sesame seeds and adds a nutty flavor and creamy texture to the hummus. It is also a good source of healthy fats, protein, and minerals.

Lemon Juice: Lemon juice adds a bright, tangy flavour to the hummus and also helps to balance out the sweetness of the beets.

Garlic: Garlic adds a pungent flavour to the hummus and is also known for its health benefits, including its ability to boost the immune system and its anti-inflammatory properties.

Olive Oil: Olive oil adds richness and flavour to the hummus, and is also a good source of healthy monounsaturated fats.

Paprika: Paprika adds a smoky flavour and a reddish colour to the hummus, and also has antioxidant properties.

Cumin: Cumin adds a warm, earthy flavour to the hummus and also has antioxidant properties and may have anti-inflammatory effects.

alternative ingredients

  • Instead of olive oil, you can replace it with any type of oil you’d like. If you’d prefer not to use oil at all, you can replace it with butter to give the hummus the same smooth, creamy texture.
  • If you don’t have garlic in your kitchen for this recipe, you can easily replace it with chives or even garlic powder to get the same flavourful effect.
  • Although hummus is made with chickpeas most of the time, if you’d like a substitute for it then you can use beans such as lima beans or cannellini beans.
  • Instead of using lemon juice for this recipe, you can replace it with vinegar to give the same acidic touch.
  • If you don’t have tahini sauce in the pantry, peanut butter or almond butter can be used in its place to substitute tahini’s nutty notes.

Serving Tips for Beetroot Hummus

  • If you have the time, soak the dried chickpeas overnight. If not, canned chickpeas will work fine.
  • If you soak the chickpeas and then cook them the following day, add a teaspoon on baking soda
  • Drizzle a bit of olive oil over the top of the hummus before serving for extra flavour.
  • Add a sprinkle of paprika and parsley on top for presentation and an extra kick.

storage tips

  • The hummus must be stored in an airtight container. Putting plastic wrap in between the lid and the container is recommended.
  • The hummus must be kept in the fridge and consumed within 4-5 days.
  • The hummus can be put in the freezer for up to 4 months. When you want to use it, you can take it out of the freezer the day before and allow to thaw.

Beetroot Hummus (Full Video)

Beetroot Hummus

Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes


  • 2 whole beetroot
  • vegetable oil
  • 1 can cooked chickpeas, peeled
  • 1 large lemon, juiced
  • 2 tsp garlic, minced
  • 2 tbsp tahini sauce
  • ¼ cup olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ cup water to thin
  • salt
  • pepper


  • Pre-heat oven to 200°C. Rub the beetroots with vegetable oil; wrap tightly in foil and roast for about 1 hour. Remove from oven once tender and leave to cool before use.
    Note: if the beetroot is very big, cut into half or quarters to cook faster. Allow to cool and peel the skin.
  • Place cooled beetroots in a food processor and blend until smooth. Add chickpeas, lemon juice, minced garlic, tahini, paprika, cumin and olive oil. Blend ingredients until smooth. Add small amounts of water if necessary to thin. Adjust seasoning and lemon flavour according to your taste.

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