Beetroot Hummus

This is a really tasty hummus with a delightful rich colour. Hummus is a great way of adding protein, fiber, and calcium to your day. It gives long-lasting energy and prevents blood sugar spikes. It’s naturally gluten-free, dairy-free and nut free, and incredibly versatile. Use it in sandwiches, wraps, or as a dip.

Beetroot Hummus

  • Servings: 5
  • Difficulty: Easy
  • Print

3 large beetroot (844g, stalks and tip cut off)
2 cans chickpeas, drained (530g, cooked)
1 large garlic clove (7g)
1/3 cup lemon juice (90g)
1 & 1/2 tsp ground cumin (4g)
1 tsp smoked paprika powder (2g)
2 Tbsp olive oil (25g)
3/4 tsp sea salt (4g)
1/2 cup hulled tahini (100g)


  1. Steam the beetroot by bringing 5cm water to the boil in a steamer. Wash beetroot, cut the top and tail off the beetroot, and cut into quarters. Place in the steam basket and steam for 15 min or until tender when pierced with a fork or knife. Remove from heat, cool, and slip the skins off.
  2. Peel and mince the garlic.
  3. Place chickpeas, lemon juice, minced garlic, cumin, paprika, olive oil, tahini, and salt into the food processor and blend.
  4. Add cooled beetroot and puree until smooth. Taste and adjust.



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