Beetroot And Chickpea Hummus

Beetroot And Chickpea Hummus served with raw veggies

5 from 6 reviews

This beetroot and chickpea hummus is bright pink, creamy, flavorful and nutritious. It’s vegan and gluten-free and it’s perfect as appetizer or snack with pita bread or veggies. It’s a dip for every occasion and an easy portable snack. So, add it today to your Meal Plan or Batch Cooking.



  • 2 cups (250 grams) of cooked chickpeas
  • 1 small-size beetroot (about 100 grams)
  • 2 tablespoons of tahini
  • ½ teaspoon cumin
  • ½ lemon
  • 1 clove of garlic
  • ½ glass of water – you probably won’t need it all
  • ½ teaspoon of salt


  1. Add all of the ingredients, except water, into a food processor.
  2. Add a little of the water and start to blend it all together.
  3. Scrape down the sides when needed.
  4. Add more water, if needed, until the hummus achieves a creamy consistency.
  5. Pour it into a bowl and decorate with white and black sesame seeds.
  6. Serve with vegetable crudités.




Store your beetroot and chickpea hummus in an airtight container for up to 7 days in the refrigerator.

Keywords: hummus, beetroot, dip, healthy, chickpeas, middle east

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