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Beetroot Hummus with pita chips

Beetroot Hummus

5 from 1 vote
This beetroot hummus recipe is super healthy and packed full of protein, with a gorgeous and vibrant colour.
Author: Ayeh Manfre
Course: Appetizer
Cuisine: Mediterranean, Middle Eastern
Servings: 8
Calories: 145kcal
Prep Time2 minutes
Cook Time45 minutes
Total Time47 minutes


  • 2 medium beetroots
  • 2 cups chickpeas (cooked or canned)
  • 2 garlic cloves
  • ¾ lemon squeezed
  • 5 tablespoons extra virgin olive oil
  • 2 heaped tablespoons tahini
  • 100 ml cold water
  • 2 ice cubes
  • Salt and pepper


  • 1 tablespoon chopped parsley
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sesame seeds


  • Steam boil washed beetroots whole in 2 cm of water until soft, approx 40 minutes
  • In the meantime, add all remaining ingredients into a food processor and blend until well combined and chickpeas are minced. Note if mixture is too thick or not blending, add another splash of cold water.
  • Once beetroots are cooked and a knife can go gently through, hold beetroots with paper towels or gloves and peel the skin off. It should peel off nice and easily if they are cooked through. Using the paper towels/gloves stops the beetroots from staining your fingers.
  • Cut beetroots into smaller pieces, add to the food processor and blend with the other ingredients until well blended. It doesn’t need to be completely smooth as some texture is still fine but you don’t want it lumpy
  • Taste for seasoning and adjust if needed
  • Garnish with some parsley, sesame seeds and a drizzle of extra virgin olive oil. Serve with pita chips or veggies and enjoy!



Calories: 145kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 131mg | Potassium: 148mg | Fiber: 3g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg
Keywords: Chickpeas, dip, snack