This beetroot hummus is so full of flavour, it’s hard to not keep going back for more. This dip is perfect for snacking with carrot and celery sticks, on a cheese board and even spread on sandwiches and burgers.

You can roast fresh beetroot to use in this recipe, but I like to take the easy option and use the already roasted and peeled beetroot that comes in those vacuum sealed packets. It makes this dip so quick and easy to put together.

Beetroot hummus in grey bowl on white background

More dip ideas

Dips are an essential part of entertaining a crowd. For more dip ideas, take a look at the recipes below:

Beetroot hummus in grey bowl sprinkled with black sesame seeds

Ways to use beetroot hummus

Enjoy your beetroot hummus in the following delicious ways:

As a dip for carrot, celery or other vegetable sticks
As a dip for sliced fruit, like apples
As a spread on sandwiches or wraps
As a salad dressing
As a dip for pita chips
Mixed through mashed potato
Simply eaten by the spoonful

Storage

Store leftover beetroot hummus in an airtight container in the fridge for up to 3 days. This dip is not suitable for freezing.

Beetroot Hummus

Name: Beetroot Hummus
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 420g can chickpeas, drained and rinsed; 2 medium cooked beetroot; 1 garlic clove, peeled; Zest and juice of 1 lemon; 2 tablespoons tahini; 2 tablespoons olive oil; 1/2 teaspoon ground cumin; Salt, to taste; Sesame seeds, for garnishing, optional

Yield: Serves 6

Prep Time: 10 minutes

Total Time: 10 minutes

Why buy hummus when it's so easy to make your own. This beetroot hummus is a delicious alternative to the classic version

Ingredients

420g can chickpeas, drained and rinsed
2 medium cooked beetroot
1 garlic clove, peeled
Zest and juice of 1 lemon
2 tablespoons tahini
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt, to taste
Sesame seeds, for garnishing, optional

Instructions

Put the drained chickpeas, beetroot and garlic cloves into the bowl of a food processor and process until smooth.
Add the lemon juice and zest, tahini, olive oil, ground cumin and salt and process until creamy. Add a little extra tahini, olive oil or water if the hummus needs thinning. Taste the hummus and add extra cumin or salt if needed.
Store in an airtight container in the fridge for up to 4 days.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 407mgCarbohydrates: 24gFiber: 7gSugar: 5gProtein: 8g