Easy Beetroot Hummus Recipe
Roasted beetroot, chickpeas, and tahini blended into a smooth, creamy, naturally vibrant dip. Gluten-free, vegan, and genuinely one of the easiest things you'll make all week.
Equipment
Ingredients
- 1 medium Beetroot ~150 - 200g, roasted or boiled
- 250 g Chickpeas cooked or canned (drained and rinsed)
- 80 g Tahini (stone-ground, light)
- 1 medium Lemon juiced (freshly squeezed)
- 50 ml Extra virgin olive oil
- 2 cloves Garlic peeled and sliced
- ¼ tsp Cumin powder
- ½ tsp Sea Salt or to taste
- ¼ tsp Black pepper freshly ground
- 30 - 50 ml Water as needed
- 5 Ice cubes
Instructions
- Roast the beetroot. Peel and chop into medium chunks, toss with a little oil, place on a foil-covered baking tray, and roast at 190°C / 375°F for 45–55 minutes until completely tender. Let cool fully before using.
- First blend. Add the chickpeas, beetroot, tahini, lemon juice, garlic, ice cubes, cumin, salt, and pepper to the food processor. Do not add the olive oil or water yet. Blend until the mixture starts to come together, then scrape down the sides with a spatula.
- Add the oil and water. With the processor running, slowly pour in the olive oil. Add cold water a little at a time until you reach your preferred consistency — creamy and smooth but still thick enough to hold a swirl.
- Taste and adjust. More lemon for brightness, more salt for depth, a touch more tahini for richness. Every beet is slightly different, so trust your palate here.
- Blend until fluffy. Keep blending for another 1–2 minutes. The extra time makes a real difference to the texture.
- Serve. Transfer to a bowl, drizzle with olive oil, and top with sesame seeds, chopped parsley, or crumbled feta if you're not keeping it vegan.
Notes
For a smoother result, peel the chickpeas before blending. It takes a few minutes, but the texture difference is noticeable.
Roasting the beet rather than boiling it intensifies the sweetness and keeps the colour more vibrant. It's worth the extra time.
The ice cubes are not optional - they're what gives the hummus that light, whipped texture rather than a dense paste.
Each beet varies in sweetness and earthiness. Taste as you go and adjust the lemon and salt accordingly.
For a colour and flavour variation, golden beets work well - milder, less earthy, and a beautiful yellow result.
YourDani x x
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