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Beetroot Hummus on a plate with crackers around it.
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Beetroot Hummus

A gorgeously pink hummus that is sweet and earthy as well as utterly addictive.
Prep Time15 mins
Cook Time2 mins
Total Time17 mins
Course: Appetizer, Canape, Snack
Cuisine: Vegan
Keyword: beetroot, dip, hummus
Servings: 20 portions
Calories: 39kcal
Author: Louise-Claire Cayzer



  • 200 g cooked beetroot about 2 medium beets.... reserve a little extra to finely chop and sprinkle on top
  • 240 g chickpeas cooked, or equivalant of 1 tin/can drained
  • 3 tablespoon tahini
  • ½ teaspoon chilli powder optional if you like a bit of heat
  • 1 teaspoon cumin
  • 1 clove garlic chopped less if you like it not too garlicky, or 2 if you want it more garlicky
  • ½ 1 lemon, juice of You might need more than half depending on the lemon size
  • Salt to taste
  • Olive oil for drizzling later optional


  • If using fresh beetroot, roast it in the oven for 45 minutes. When cool, remove the skin and roughly chop. Reserve a little to decorate if you like.
  • Whizz all the ingredients in a food processor or blender until smooth.
  • Taste and add more lemon juice/ salt or cumin.
  • If its a bit dry, add a little extra water.
  • Serve with a drizzle of olive oil, some dukkah or toasted seeds and some extra chopped beetroot on top.


Top Tip!! Get fancy with toppings- artistically add some cooked chickpeas, toasted pine nuts and finely chopped parsley along with the drizzle of olive oil & extra smoked paprika. Everyone will think you've made waaaay more effort than just whizzing some things together in a food processor


Calories: 39kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg