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Why I Love This Beetroot Hummus Recipe
Every year, I grow beetroots in my polytunnel. There’s something so satisfying about pulling them from the earth, deep red, a little dusty, and full of promise. I used to roast them for salads, but one day I had an idea: what if I turned them into hummus?
That’s how this Beetroot Hummus Recipe came to life. It’s bright, bold, and full of flavour. It’s become one of my favourite things to make, and to share.
What Makes Beetroot Hummus So Special?
Classic hummus is delicious, but beetroot takes it to a whole new level. The colour is stunning and the vibrant pink and impossible to ignore. And the flavour? Earthy, slightly sweet, and perfectly balanced with lemon and spices.
Every time I serve it, someone asks, “What is this?” And when I say it’s beetroot hummus, they’re always surprised, and then totally hooked.
How Do I Make It Extra Creamy?
The key is roasting the beet until it’s soft and tender, then letting it cool. This brings out all the rich, sweet flavour. I also add ice cubes while blending. It sounds strange, but it makes the hummus super smooth and fluffy, just how I like it.
I season it with garlic, tahini, lemon juice, cumin, coriander, and a pinch of sumac. And for extra flair, I love to top it with crumbled feta and chopped parsley.
What Should You Serve It With?
Pretty much anything! I dip fresh veg, warm pita, crackers, whatever I have on hand. It’s also amazing as a sandwich spread or spooned over a grain bowl. Honestly, it makes any meal feel a bit more special.
My Tips for Perfect Hummus
- Wear gloves when handling beetroot if you don’t want pink hands.
- Taste as you go. Add more lemon or salt if it needs a lift.
- Make it ahead. It keeps in the fridge for up to 5 days.
- Double the recipe. It freezes well in small containers and great for snacks later on.
Beetroot Hummus
Equipment
- 1 Blender
Ingredients
- 1 Large Red beetroot scrubbed and dried (or a ready cooked beetroot)
- 1/4 Teaspoon Kosher salt or to taste
- 250 Grams Chickpeas 15.5 oz / 440g Can drained
- 3 Tablespoon Tahini paste
- 1 Small Garlic Clove chopped
- ½ Tablespoon Lemon juiced
- ½ Teaspoon Ground cumin
- ½ Teaspoon Ground coriander
- ½ Teaspoon Sumac
- 2 Ice cubes
- 1 Tablespoon Extra virgin olive oil for drizzling
- 30 Grams Crumbled feta cheese for optional garnish
- 1 Small Handful Chopped parsley for optional garnish
Instructions
- Preheat your oven to 400°F (200°C). Drizzle the beetroot with olive oil, wrap it in foil, and place it on a baking sheet. Roast for about 45 minutes, or until you can easily pierce it with a knife. Let it cool.1 Large Red beetroot
- Once the beet is cool, peel off the skin (it should slide off easily) and chop it into chunks.
- Add the chopped beet, chickpeas, tahini, garlic, and lemon juice to a food processor. Sprinkle in the cumin, coriander, sumac (if using), and a pinch of salt.1/4 Teaspoon Kosher salt, 250 Grams Chickpeas, 3 Tablespoon Tahini paste, 1 Small Garlic Clove, ½ Tablespoon Lemon, ½ Teaspoon Ground cumin, ½ Teaspoon Ground coriander, ½ Teaspoon Sumac
- Pulse a few times to combine, then blend on low. Drop in the ice cubes one at a time while blending – this helps make the hummus fluffy and creamy.2 Ice cubes
- Check the texture. Too thick? Add another ice cube or a splash of water. Adjust lemon juice or salt as needed. Blend for up to 4 minutes until ultra-smooth.
- Transfer the beetroot hummus into a serving bowl. Drizzle with olive oil and top with crumbled feta and parsley if using. Serve with your favorite dippers!1 Tablespoon Extra virgin olive oil, 30 Grams Crumbled feta cheese, 1 Small Handful Chopped parsley
Notes
- Use gloves when handling roasted beets to avoid staining your hands.
- Want it zestier? Add a bit of lemon zest or a dash of cayenne for heat.
- Make ahead: Stores well in the fridge for up to 5 days in an airtight container.
- Batch-friendly: Double the recipe and freeze extras in small containers for easy snacking.
Nutrition
If you love this beetroot hummus recipe, be sure to check out my classic hummus recipe that’s creamy, traditional, and just as delicious. Pair it with my soft, fluffy homemade pittas, which are perfect for scooping, or serve it alongside a vibrant Nasturtium salad for something a little unexpected and garden-fresh.
And if you make this recipe, I’d love to see it! Share your creations and tag me on social media—let’s inspire each other to make beautiful, flavorful food from scratch.
