If you like beets, this red beetroot hummus will become your favourite hummus! It’s bright red, slightly sweet, a mild beet flavour, and goes with anything.

This recipe is simply addictive, and it doesn’t matter if you eat it as a dip directly out of the bowl, spread it on toast, as a flavour maker on a salad, or even as a jacket potato topping. Either way you will love it!

Boil or roast the beetroot?

You can roast or boil the beets but roasting them will make them slightly sweeter and add a smoky flavour. We chose to boil them because we bought baby beets and we find them naturally sweet enough.

Before processing the chickpeas, boil them for a short time and then peel to obtain a smoother, silkier texture. Adjust the thickness of the hummus by adding extra olive oil or some of the chickpea cooking water.

Related: Roasted red pepper hummus

Red Beetroot Hummus

This red beetroot hummus will become your favourite hummus! It’s bright red, slightly sweet, a mild beet flavour, and goes with anything.

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Prep Time 40

Cook Time 5

Total Time 45

Course Appetisers & Starters, Dips & Dressings, Vegetarian

Cuisine Middle Eastern

Servings people

Calories 149 kcal

EQUIPMENT (click pictures for details)

Small food processor braun

Sauté pan with lid

Ingredients

150 gr beetroot
2 pcs garlic cloves
250 gr drained chickpeas
10 gr tahini paste
2 tbsp olive oil
½ pc fresh lemon juice

Instructions

Drain and rinse the canned chickpeas. Simmer them in a little water for 10 minutes and remove the skins. The hummus will be smoother after blending.
Cook the beetroot and combine with the chickpeas and all the other ingredients in a food processor and blend until silky smooth.
Adjust the thickness by adding extra olive oil or some cooking water and season to taste with salt and pepper.
Garnish with beetroot cubes or sesame and serve with vegetable sticks or flat bread.