Beetroot Hummus

Hand holding a cracker dipped in pink hummus.

5 from 2 votes

Beautifully vibrant with subtle earthy sweetness this delicious beetroot hummus will become your new favourite dip. Made with handful of simple ingredients this humble hummus is a nutritional powerhouse and flavour sensation.

Course Appetiser, Dip, Snack, Spread

Cuisine International

Keyword beetroot hummus

Prep Time 15

Total Time 15

Servings servings

Calories 126kcal

Author Jo Allison

Equipment

Food Processor*

Ingredients

1 400g tin of chickpeas drained, rinsed and dried (see notes)
200-250 g cooked beetroot (peeled), see notes
2 tablespoon (heaped) tahini
2-3 tablespoon lemon juice or adjust to taste
1 teaspoon (heaped) ground cumin see notes
½ teaspoon salt or add to taste
4 cloves roasted garlic or use 1-2 cloves raw garlic
2 tablespoon extra virgin olive oil or per your liking, see notes
more salt and pepper to taste
sesame seeds, fresh herbs to garnish

Metric - US Customary

Instructions

Put cooked and peeled beetroot in the bowl of food processor and blend until smooth.
200-250 g cooked beetroot
Add chickpeas, roasted garlic, lemon juice, tahini, salt and ground cumin and blitz together until smooth. You might need to stop the food processor couple of times and scrape the sides before continuing.
1 400g tin of chickpeas, 2 tablespoon (heaped) tahini, 2-3 tablespoon lemon juice, ½ teaspoon salt, 4 cloves roasted garlic, 1 teaspoon (heaped) ground cumin
As you blend, slowly start adding some extra virgin olive oil into the mix. It will add flavour and help you to adjust consistency to your liking. Use as little or as much as you like. Also feel free to use water or aquafaba (chickpea liquid) instead of oil.
2 tablespoon extra virgin olive oil
Taste and adjust seasoning if required.
more salt and pepper
Garnish if you want, serve and enjoy!
sesame seeds, fresh herbs

Notes

Nutritional information is approximate, per serving (based on 6 servings) and should be treated as a rough guideline only.
Preparation time does not include cooking beetroot but making hummus only.
If using home cooked chickpeas use approximately 240g which is an equivalent of drained weight from 400g tin.
You can use shop bought, vacuum packed beetroot (not in vinegar) or you can roast/boil/steam your own. See my post How to Cook Beetroot.
Ground cumin can be substituted with ground coriander (at a pinch) or you could use half and half.
If you don't want to use olive oil you can substitute it with water or aquafaba (chickpea liquid) to adjust consistency of your hummus.
Store in the fridge for up to 5 days or freeze for up to 3 months.

TIPS:

Adjust consistency of the hummus depending on your serving needs. Keep it slightly looser if using as a dip or firmer if you intend to use it as a sandwich spread.

Drying your chickpeas in the clean tea towel after draining and rinsing them, will help you keeping the consistency of the hummus firmer as you get rid of some of the moisture.

Make sure to taste and adjust the flavour to your liking. Extra squeeze of lemon, touch more garlic or tahini etc. we all have different taste buds.

Nutrition