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Beetroot Hummus

Hummus is very versatile, you can change and adapt it in so many ways. This is my basic recipe for Hummus and I simply added the beetroot, so if you want to make a basic hummus, leave out the beetroot.

This is so nice to use a dollop on a steak, spread it on your bread, in a wrap, have it with pasta or a salad, mix it in with mash or use it as a dip with vegetables and crackers.

  • Beetroot: Use fresh beetroot. I prefer to roast mine on a roasting tray in the oven, but you can also cook them in a pot with water on a stove top. Roasting adds an extra level of flavour and you retain more of the nutrients.

  • Chickpeas: I use the canned version (quick and easy), you don't need to rinse, just drain. But if you prefer you can soak and cook your own.

  • Tahini: This is a sesame seed paste. I recommend having this in your fridge anyway, but if you do not have tahini, you can simply add sesame seeds (toasted is better) to this mix with a dash of olive oil if needed.

  • Garlic: One large clove is required, but feel free to double that if you would like more of a garlicky flavour and also depending on the size of your cloves. If you want you can roast the garlic with your beetroot or keep them fresh if you want that pungent flavour.

  • Lemon juice: Fresh is always best!

  • Olive oil: I love using the lemon infused olive oil, you can also use a basil infused olive oil, but a good quality plain olive oil is just as good.

  • Salt: Use fine sea salt or a smoked salt for an extra level of yum

  • Water: This ingredient will help with the texture of your hummus. If it’s too thick and not smoothing out, just add in some more water.

You need:

  1. Blender

  2. Measuring spoons (but you can also wing it with standard cutlery)

  3. Oven and roasting pan (or stove top and pot)

  4. Storage container


  • 3 medium sized beetroots

  • Coconut oil - 1 Tbsp (for roasting beetroot)

  • 1 tin chickpeas

  • 1 big clove of garlic

  • 2 Tbs tahini (else use 3-4 Tbs of sesame seeds)

  • 1 Tbsp lemon juice

  • 1 tsp salt

  • 2 Tbs lemon infused olive oil

  • 2 Tbs water


Prep beetroot:

No need to peel the beetroot, simply cut off the ends and you will retain more nutrients.

Cut into chunks. Roast with coconut oil for about 35min on 190℃ with an occasional stir.

Roast (or cook if you wish) until soft.

In the blender:

Add the chickpeas, peeled garlic clove, lemon juice and oils and blend roughly

Add the water, salt and tahini (sesame seeds) and the cooked beetroot and blend until smooth.

Add a dash of water if you see it's too firm

Taste and this is where you add salt, seasoning, etc. as per your taste buds needs.

Place in a sealing container and store in the fridge. Use as you please.


* sorry for the bad photo, so difficult to take a nice pic when it's overcast and raining - light is not great. I will make this again - oh for sure - and take a better photo to share. :)

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