Beetroot Hummus

Beetroot Hummus

The hummus recipe is plain and classic but, if you want to improvise a bit, you can get hummus in different colours and flavours. This beetroot hummus recipe has become one of our favourite hummus recipes. First of all, because of its balanced taste, as the beetroot blended so well with all the other ingredients and made the hummus taste extremely delicious. Then, of course, thanks to the vibrant colour, a tempting bright pink.


Cooked chickpeas
350 g
1 piece
Garlic cloves
2 pieces
Lemon juice
2 tbsp
1 tbsp
to taste
1 tsp
to taste
Extravirgin olive oil
2 tbsp

Step by step

Step 1

Cook the chickpeas in advance, you can find on my website instructions on how to boil the chickpeas and make freezable small portions, designed for cooking hummus.

Boil the beetroot or bake in the oven, wrapped in foil, for about 1 hour and a half. Peel and let cool.

Beetroot Hummus - Step 1
Step 2

In a deep bowl, place the chickpeas, the chopped beetroot, garlic cloves, lemon juice, tahini and salt.

Beetroot Hummus - Step 2
Step 3

Puree thoroughly with a hand blender - if you prefer a lighter and creamier hummus, you can pour in some cooking liquid from the boiled chickpeas until you reach the desired consistency. 

We like it more like of a pate, a bit thicker and easy to spread on bread.

Beetroot Hummus - Step 3
Step 4

This time I had homemade tahini and I noticed that the hummus was tastier and much more flavourful. The store-bought tahini is somewhat more bitter and it has a funny smell. You can easily prepare it, it's so simple and quick, you only need sesame, oil and salt.

You can make a small jar and keep in the fridge, it will be a month's time of delicious hummus recipes.

Beetroot Hummus - Step 4
Step 5

After pureeing the chickpeas and all the ingredients, taste the mixture so that you can adjust it to your taste. For example, I added a bit more of lemon juice and tahini, adjust the salt and the flavours you enjoy.

Beetroot Hummus - Step 5
Step 6

Transfer to a deep plate, drizzle a little olive oil on top. You can either serve right away or keep in the fridge for a couple of hours for all the flavours to blend. 


Beetroot Hummus - Step 6
Quantity: 500 g
Prep time: 15 min
Difficulty: easy
Ready in: 120 min
Publish date:
Collections: Appetizers

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