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Beetroot Hummus

Course: Hummus
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 23 hours 55 minutes
Total Time: 5 minutes
Servings: 6 servings
Calories: 234kcal
Author: The Greedy Vegan
This colourful beetroot hummus is surely going to impress anyone you give it to. Great for barbecues, as a snack, dip or as spread on a tasty sandwich. Ingredients are listed as : metric ( imperial ).
Print Recipe


  • 450 g chickpeas cooked or canned
  • 200 g beetroot, alternatively pickled roasted and peeled - alternatively pickled
  • 2 cloves garlic
  • 2 tbsp tahini
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 3 tbsp water
  • 1 tsp sundried tomato chopped
  • 1 tsp salt


  • Place the chickpeas into a food processor and blend until you get a dough like consistency. Add everything except the beetroot and process the hummus to desired consistency. Depending on your food processor and the chickpeas you might need more water. Lastly add the beetroot and blend for a few seconds, just until it is combined. I like to have small pieces of beetroot left but you can blend it until it is completely combined into one even mass.

  • Serve instantly or chill in the fridge. This beetroot hummus keeps well for up to 4 days if stored in an airtight container and is placed in the fridge because it contains a good amount of lemon which serves as natural preservative.


Serving: 1serving | Calories: 234kcal | Carbohydrates: 26g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 423mg | Potassium: 385mg | Fiber: 6g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 6.4mg | Calcium: 51mg | Iron: 2.8mg