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Updated: May 19, 2022

Beetroot hummus- an easy and tasty plant-based recipe that is sure to elevate your next meal! The savory dish can be served as a dip with fresh vegetables for appetizers, added to buddha bowls, or simply spread on top toast points just like you would with traditional hummus.

Look, the OG version is an absolute gift from the Middle East (among other mouthwatering dishes that originate there) and I still have days where I crave that classic taste. Having said that, this spinoff is for those who are looking to add more beets into their diet, are interested in trying something new... or maybe you just have lots of hummus leftover and want to change things up a little?

So, apart from adding a beautiful vibrant red touch to the traditional hummus recipe and making your social media feed look very aesthetic, beetroots are a nutrient powerhouse packed with minerals and vitamins, and low in calories and fat. They are also high in nitrates, which have been shown to lower blood pressure. This may reduce the risk of heart disease and improving athletic performance. So, let's stop beeting around the bush and get to the recipe! :)



  • 1 ½ cup home-cooked or canned chickpeas

  • ¼ cup tahini:

  • Sesame seeds (preferably hulled)

  • 1 tablespoon olive oil

  • Salt (optional)

  • 1-3 crushed garlic cloves

  • 1-2 tablespoons extra virgin olive oil

  • 1 lemon

  • ¼ cup cold water or aquafaba

  • ½ teaspoon ground cumin (optional)

  • ⅓ teaspoon red chilli powder (optional)

  • Salt as per taste

  • 1 medium-sized diced and roasted beetroot


  1. Homemade tahini (skip this step if you already have tahini)

  2. Heat skillet on high heat and toast sesame seeds (keep stirring to avoid them from burning)

  3. Once golden, remove from heat and let it cool

  4. Process the sesame seeds until a crumbly paste is formed, scrape the sides and process some more

  5. Add olive oil and blend to a smooth consistency

  6. In a food processor add tahini, fresh lemon juice, crushed garlic, ground cumin, red chilli powder, salt and olive oil and process for about 30 seconds

  7. Next, add the beetroot and half of the (drained) chickpeas and process for 1 minute

  8. Now, add the rest of the chickpeas with cold water or aquafaba and continue to process the mixture for about 1-2 minutes until smooth

  9. Taste for salt and adjust accordingly; also, check the consistency and add more water or aquafaba as needed

  10. Transfer mixture to a bowl and drizzle some olive oil on top, garnish with sesame, cooked chickpeas, and/or herbs of choice.

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