Beetroot Hummus Recipe
A vibrant, easy beetroot hummus recipe that is packed with fibre, healthy fats, and flavour. This nourishing dip is perfect with veggie sticks, crackers, or spread through wraps and sandwiches for a simple snack or lunch addition.
If you are looking for a healthy beetroot hummus recipe that feels delicious and practical, this is one to keep on repeat. It comes together with simple ingredients and is a lovely way to add more legumes, colour, and variety to your week.
Prep time: 10 minutes
Cook time: 10 minutes using pre cooked beetroot, or 40 to 55 minutes if cooking fresh beetroot
Serves: 4 to 6
Ingredients:
1 can of chickpeas
1 beetroot cooked and peeled
2 cloves of garlic crushed
65 ml of olive oil
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon sea salt,
½ lemon (juice and zest)
3 tsp of tahini
40ml of water
Instructions:
Cook the beetroot until tender, then allow it to cool slightly and peel away the skin.
Add the beetroot, chickpeas, tahini, olive oil, lemon juice, garlic, coriander, cumin, sea salt, and water to a food processor.
Blend until smooth and creamy. Add a little more water if needed to reach your desired consistency.
Taste and adjust with extra lemon juice or salt if needed.
Spoon into bowl and finish with a drizzle of olive oil, & a little lemon zest.
Why you’ll love this beetroot hummus
This homemade beetroot hummus is:
easy to make
full of flavour
rich in fibre
great for snacks, lunchboxes, and entertaining
a beautiful way to add more plant foods to your diet
What makes this recipe nourishing
Chickpeas provide fibre and plant based nourishment, tahini and olive oil add satisfying healthy fats, and beetroot brings colour, flavour, and variety. It is a simple way to create a more balanced snack that is both tasty and filling.
Tips for the best texture
Use cooked beetroot that is soft and tender for a smoother dip.
Blend for a little longer than you think to create a creamier finish.
Add water gradually so the hummus does not become too runny.
Taste before serving and adjust the lemon or salt to brighten the flavour.
Serving ideas
This healthy beetroot hummus works beautifully:
with carrot, cucumber, and capsicum sticks
spread on toast or crackers
in wraps or sandwiches
as part of a grazing board
alongside eggs or salad for a more filling lunch
Storage
Store in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving.
Simple swaps
Use roasted beetroot for a deeper, sweeter flavour.
Reduce the garlic for a milder version.
Add a little extra tahini for a richer, creamier texture.
Top with sesame seeds, fresh herbs, or dukkah before serving.
Frequently asked questions
Can I use pre cooked beetroot?
Yes. Pre cooked beetroot makes this recipe much quicker and easier.
Can I make beetroot hummus without tahini?
Yes. The flavour will be slightly different, but you can leave it out or replace it with a small spoon of Greek yoghurt or extra olive oil depending on your preference.
How long does beetroot hummus last in the fridge?
It will usually keep well for up to 4 days in an airtight container.
What do I eat with beetroot hummus?
Try it with veggie sticks, crackers, wraps, sandwiches, or as part of a snack platter.
Looking for more nourishing recipes?
If you enjoy simple, balanced recipes like this one, you can explore more nourishing ideas in my recipe collection and download my free digital recipe book for fertility friendly meals and snacks.
Enjoyed this recipe? Tag me in your photos on socials @tammyshemesh.nutritionist on Instagram