The Best Beetroot Hummus
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Vibrant pink and velvety smooth, this gorgeous beetroot hummus will brighten up your next sharing platter, a roasted veggie tray or even your kids lunchbox!
It’s quick to make, uses simple ingredients, and is as versatile as it is bright.
Perfect for spreading, dipping, or dolloping, this beetroot hummus is my favorite addition to weekly meal prep to have on hand to add to meals.
Want to make it even more magical? Sprinkle pomegranate seeds on top 🩷
Why you’ll love this recipe
Quick, easy & no prep time – Just blend and you’re done! Perfect for busy days and last minute snacks.
Bright, colourful & fun – Food is meant to appeal to your eyes and your taste buds! This vibrant pink will brighten up any meal.
Perfect for sharing plates – Use it as a dip for your next platter with pita bread, cucumbers, crackers, or alongside a bowl of kitchari!
Here’s What You Need
- Tinned chickpeas
- Cooked beets
- Olive oil
- Tahini
- Lemon juice
- Garlic (roasted if desired)
- Cumin powder
- Mineral salt
How to Make Beet Hummus – Step by Step
- Add all ingredients to food processor and blend until smooth & cream
- Add a splash of water if the mixture is too thick – that’s it!! Drizzle a little extra olive oil on top if desired.
Tips, Tricks & Storage
When you make this recipe, use cooked beets that have not been pickled. You can buy precooked beets in most supermarkets, or you can roast your own at home.
If you are roasting yourself, you can do so with just olive oil, or wrap beets in foil first which traps steam and keeps the moisture in.
Use raw garlic to make this a 5 minute recipe, but roasted garlic gives a better flavor. Roast multiple cloves garlic in the oven at once and use for several recipes.
This stores well in an airtight container in the fridge for about 4-5 days to maintain the best taste.
If You Love This Beetroot Hummus, Try These Recipes Too!
- Homemade Hummus (Smoothy & Creamy)
- Greek Yoghurt Dip with Pomegranate & Cilantro
- Kitchari – Ayurveda’s Superfood
- Creamy Red Lentil Dahl
Are You Going to Make This Beetroot Hummus?
If you make one of my recipes, I would love to know how it turns out! Make sure to leave a review in the comments section below. It means so much to me and helps others find my recipes too!
Also, make sure to follow @ayurvedawithrebecca Instagram & Pinterest for more healthy, Ayurveda inspired recipes! You can also save this recipe for later by adding it to your recipe board on Pinterest!
The Best Beetroot Hummus
Ingredients
- 1 + 1/2 cup drained chickpeas (1 x 400g can)
- 2-3 small cooked beets
- 4 tbsp olive oil
- 1 tbsp tahini
- 1 juiced lemon
- 1 clove garlic (preferably roasted)
- 1/2 tsp cumin powder
- 1/4 tsp mineral salt
Instructions
- Add all ingredients to food processor and blend until smooth & creamy.
- Add a splash of water if the mixture is too thick, serve and enjoy! Serve with an extra drizzle of olive oil on top if desired.
Notes
Equipment
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