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Beetroot Hummus

Beetroot Hummus
This is a really tasty hummus with a delightful rich colour. Hummus is a great way of adding protein, fibre and calcium to your day. Use it in sandwiches, wraps or as a dip.

Servings: 5  -  Time: 25 min  -  Difficulty: easy



3 large beetroot (850g, stalks and tip cut off)
530g cooked chickpeas (2 cans chickpeas, drained)
1 large garlic clove (7g)
1/3 cup lemon juice (80g)
1 & 1/2 tsp ground cumin (3g)
1 tsp smoked paprika powder (2g)
2 Tbsp olive oil (25g)
3/4 tsp sea salt (2-3g) or to taste
1/2 cup tahini (100g)


  1. Boil beetroot whole until soft (time depends on size). Remove from heat, cool, and slip the skins off.
  2. Peel and mince the garlic.
  3. Place chickpeas, lemon juice, minced garlic, cumin, paprika, olive oil, tahini, and salt into the food processor and blend.
  4. Add cooled beetroot and puree until smooth. Taste and adjust. (You can also add a little water if you prefer your hummus slightly thinner.)


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