Beetroot Hummus


Zee Chef
Why not add a colorful and Nutrilicious Twist to your traditional hummus with the vibrant color of the beetroot?!
Prep Time 10 mins
Cook Time 10 mins
5 mins
Total Time 25 mins
Course Appetizer
Cuisine Lebanese
Servings 4 people


  • 1 can Chickpeas drained (or 400g boiled & cooked chickpeas at home)
  • 1 Large Beetroot (cooked & grated)
  • 1/2 cup Tahini
  • 1 Lemon (juice of)
  • 2-3 cloves Garlic (minced) / optional
  • 4 tbsp. Olive Oil
  • Himalayan Sea Salt (to taste)
  • 1/3 cup Pine Nuts (toasted)
  • Sprinkle of Sunflower Seeds
  • Sprinkle of Pumpkin Seeds


  • Boil the beetroot for about 1 hour until well cooked. Once done, allow to cool, then peel and grate it and set aside
  • Drain your chickpeas and place in a food processor along with the grated beetroot, minced garlic, tahini, lemon juice, salt and blend.
  • Add a dash of water as you blend and gradually add the olive oil until well incorporated.
  • Adjust salt to taste and garnish with a drizzle of oil, freshly chopped greens of choice, pumpkin seeds, sunflower seeds and lightly toasted pine nuts.
  • Serve with Crudités and toasted pita chips


Enjoy this vibrant side dish and reap the health benefits of chickpeas and beetroot!!
Keyword appetizer, Beetroot Hummus, Chickpeas, Vegan Recipe, yummy
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