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Bowl of beetroot hummus with flatbread and olive oil

Beetroot Hummus Recipe

This tasty and quick beetroot hummus recipe will be your new go-to appetizer, which is perfect to prepare for the week ahead.
Prep Time 10 mins
Total Time 10 mins
Course Appetiser
Cuisine Middle Eastern
Servings 6 servings
Calories 173 kcal


  • 2 Medium Cooked Beetroot
  • 1 can Chickpeas drained
  • 2 tbsp Tahini
  • 2 Garlic Cloves crushed
  • 2-3 tbsp Olive Oil extra virgin
  • 1 tbsp Lemon Juice
  • 1 tsp Salt to taste


Blend All Ingredients

  • Add the beetroot, chickpeas, and garlic to your food processor. Blend until fully combined, for 1 minute.
  • Add the tahini, olive oil, salt, and lemon juice to your food processor. Blend until fully creamy.
  • Depending on your preferred texture, you may need to add slightly more tahini and olive oil to make it more creamy.


  • Transfer to an airtight container and use within 4-5 days


  • This recipe uses cooked beets that are vacuum-packed from the supermarket. This eliminates the time it takes to roast.
  • You may need to add slightly more tahini and olive oil, depending on how creamy you prefer your hummus.


Serving: 1gCalories: 173kcalCarbohydrates: 17gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 528mgPotassium: 15mgFiber: 5gSugar: 7g
Keyword beetroot hummus, homemade beetroot hummus
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