Beetroot hummus
This vibrant beetroot hummus blends earthy beets, chickpeas, garlic, and toasted cumin for a flavourful dip or spread. Perfect for wraps, sandwiches, or snacking. Keeps well in the fridge or freezer.
Updated : 31 July, 2025
Easy
About 20 min.
Ingredients
1 teaspoon
Cumin
250 grams
Boiled beetroot
400 grams
Chickpeas
1
Garlic
1 teaspoon
Ground coriander
0.5 teaspoon
Sea salt
2 tablespoon
Olive oil
2 tablespoon
Lemon juice
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by toasting the cumin seeds in a small, dry frying pan over gentle heat for about 2 minutes, stirring occasionally to prevent burning. Remove from the heat once aromatic.
Step 2
In a food processor, combine the beetroot, chickpeas, garlic, coriander, salt, and olive oil. Add the toasted cumin seeds and lemon juice, then season generously with freshly ground black pepper. Blitz the mixture until completely smooth.
Step 3
Taste the hummus and adjust the seasoning if needed by adding a bit more salt, pepper, or lemon juice. Blend again briefly to incorporate any additions.
Step 4
This beetroot hummus makes an excellent spread for sandwiches and wraps or a colourful dip. Store it covered in the fridge for up to 3 days, or freeze for longer storage.