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Beetroot Hummus

Fresh and smooth beetroot hummus. A great side-dish for summer days.
Prep Time15 mins
Course: finger-food, Side Dish
Cuisine: Middle Eastern
Keyword: beethummus, beetroot, gluten-free, hummus, Vegan
Servings: 8 as a dip


  • 100 gr beetroot precooked or baked
  • 500 gr cooked chickpeas
  • 1-2 garlic cloves crushed
  • ¼ cup of tahini
  • Juice of one small lemon
  • 1 tbsp olive oil
  • Salt to taste


  • When using fresh beetroot, bake for 40 minutes. After it's cooked take it out and leave it to cool while you prepare the rest of the ingredients. Alternatively, use pre-cooked beet.
  • Drain and rinse the chickpeas and add to a food processor. Add the crushed garlic, tahini, lemon juice, olive oil and salt.
  • Add the beetroot and blend all ingredients until you have a smooth consistency. Add a little cold water if it's too thick and keep adding it a little at a time to your desired consistency.
  • Refrigerate for at least 10 minutes and serve with extra virgin olive oil, fresh mint and sesame seeds on the top