Easy Beetroot Hummus Recipe – Healthy, Vibrant & Delicious Dip
A colourful twist on classic hummus – aromatic roasted beetroot, chickpeas, and tahini blended into a wholesome vegan dip that’s both vibrant and delicious.
Equipment
Ingredients
- 1 medium Beetroot ~150 - 200g, roasted or boiled
- 250 g Chickpeas cooked or canned
- 80 g Tahini
- 1 medium Lemon juiced
- 50 ml Extra virgin olive oil
- 2 cloves Garlic sliced
- ¼ tsp Cumin powder
- ½ tsp Salt sea or pink
- ¼ tsp Black pepper
- 30 - 50 ml Water as needed for a fluffy consistency
- 5 Ice cubes
Instructions
- Roast or boil beetroot until tender. Look at the notes above. Let cool and peel.
- Add all ingredients to a food processor without the olive oil and water. Scrape the sides of the bowl with a spatula.
- Blend until smooth, add the olive oil and water, pouring into the blender to thin the mixture.
- Taste and adjust seasonings.
- Keep plending until fluffy and smooth.
- Serve with olive oil drizzle, sesame seeds and optional toppings.
Notes
For smoother hummus, peel the chickpeas before blending.
Roasting the beetroot keeps the most nutrients, intensifies its sweetness and reduces earthy notes.
Add a little ice water while blending for an extra creamy texture.
Taste as you go—each beet can vary in sweetness, so adjust lemon and salt accordingly.
Use golden beets for a milder flavour and different colour variation.
YourDani x x
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