Beetroot hummus

If you’re not sure about cooking with beetroot just keep in mind that they are rich in calcium, iron, vitamins A and C and are an excellent source of fibre. You’d really make your body happy but in case that it doesn’t convince you, remember that you get to eat beautiful pinky food (like my pink gnocchi)!

This beetroot hummus is like normal hummus with a subtle sweet taste and is a beautiful rich dip to enjoy with raw veggies, bread or crackers.

Positive: It’s hummus and it’s pink. Very quick to make.

Negative: If you don’t like pink food I feel sorry for you.


  • 400 g pre-cooked chickpeas (240 g after draining)
  • 100 g cooked beetroot (about 1-2 small beetroot)
  • 1/2 lemon

In your pantry:

  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • salt, pepper
  • 2 tablespoons tahini (optional)


In a food processor, blend beetroot then add all the the ingredient (except olive oil) and blend again to obtain a smooth paste.

Transfer to a bowl, stir in olive oil and adjust seasoning if needed.

beetroot hummus.jpg

beet hummus.jpg

My advice: Enjoy your beetroot hummus with carrot or cucumber sticks, pita bread or rye blinis. Here are some more bread recipes too.


What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s