Beetroot Hummus

5 from 5 votes

Beetroot hummus is slightly sweet and earthy from the beets and is perfect for dipping or spreading.

Prep Time5

Cook Time45

Total Time50

Course: Appetizer, Side Dish

Cuisine: Middle Eastern

Diet: Gluten Free, Vegan

Servings: servings

Calories: 71kcal

1 medium Beetroot
1½ cups Chickpeas cooked, drained and rinsed, see above article for notes on this
½ teaspoon Salt or to taste
¼ cup Tahini
1 clove Garlic
¼ cup Lemon juice freshly squeezed
Water for boiling beets in

Wash the beetroot thoroughly to remove any dirt. Trim off the tops and roots, but do not cut into the bulb. See the video.
1 medium Beetroot, Water
Place the beetroot in a pot and add enough water to cover it. Bring the water to a boil on the stove over high heat. Once boiling, reduce the heat to a simmer. Allow the beetroot to simmer for about 30-40 minutes or until it becomes tender. Pierce the beetroot with a fork or knife to check for tenderness.
Once done, remove the beetroot from the pot and let it cool. Peel the skin using your hands or a knife. Chop the boiled beetroot into chunks.

In a food processor bowl, add the chunks of boiled beetroot, cooked and drained chickpeas, tahini, salt, lemon, garlic clove. Blend until a creamy texture is achieved. Serve topped with your preferred garnish.
1½ cups Chickpeas, ½ teaspoon Salt, ¼ cup Tahini, 1 clove Garlic, ¼ cup Lemon juice

Canned chickpeas can be used, see the ingredients section in the post for notes.

All the ingredients can be adjusted to taste.

This dip can be made ahead and stored in the fridge in an air tight container. Best consumed within 5 days.