Making your own hummus is so easy. Simply blend the ingredients together and it will stay fresh in the fridge for 5-6 days. This beetroot hummus is one of my favourites.
Adding cooked beetroot to your hummus really ups the nutritional content. Beetroot contains so many vitamins and minerals as well as well as antioxidants and nitrates. It also means your hummus is the most amazing pink colour!
Nutritional Highlights
✅ Rich in antioxidants: beetroot contains betalains, powerful compounds that can help reduce inflammation.
✅ Source of plant protein: chickpeas and tahini both are high in plant protein.
✅ Good source of fibre: chickpeas are a great source of dietary fibre. Important for supporting healthy digestion and blood sugar balance.
✅ Vitamin C: lemon juice provides vitamin C, great for boosting your immune system.
Serve with your favourite veggies or on top of oat or rice cakes. Keep in the fridge for quick and easy snacking.
Let me know in the comments if you try it!
Recipe tips:
- You can use ready cooked beetroot from the supermarket but try and use the non-pickled variety.
- I use raw beetroot that I cook. You don’t need to take the skins off. Give them a good scrub with a vegetable brush. Add to a pan with water (enough to cover the beetroots) and bring to the boil. Cook for about 25-30 mins (depending how big they are). Drain and let them cool before adding to the hummus. The skin will come off easily now, so you can remove before adding (or just leave on for extra fibre!).
- If you have the time, add a couple of ice cubes on the final blend to get it extra smooth.
- Depending on the type of consistency you like, add a bit more liquid. This can be more lemon juice or oil or water, depending on your personal taste preferences.
- I make this in a food processor but it can also be made in a blender, if that’s what you have in your kitchen. You may just need to stop and scrape down the sides a few times before blending again.
If you liked this beetroot hummus recipe, why not try:
Beetroot Hummus
Equipment
Ingredients
- 2 small beetroots
- 2 x 400g tinned chickpeas (2 x 14oz)
- Juice of a lemon
- 2 cloves garlic
- 5 tbsp tahini
- 1 tsp sea salt and ½ tsp pepper
- 1 tsp ground cumin
- 3 tbsp olive oil
- 4 tbsp water
Instructions
- Add the beetroots to a pan of water so they are fully covered. Bring to the boil and cook until soft (about 25-30 mins). Drain and set aside.
- Drain and rinse the chickpeas and add them to a food processor with the lemon juice, garlic, tahini, cumin and salt & pepper. Blend thoroughly, adding the oil and/or water as you blend.
- Add the cooked beetroots and blend again until smooth. You will need to blend a few times, and scape down the sides, to get it very smooth.
Notes
- I use raw beetroot that I cook. You don’t need to take off the skins, just make sure you give them a good scrub with a vegetable brush. If preferred, you can buy ready-cooked beetroot. Just make sure it isn’t pickled.
- If you have the time, add a couple of ice cubes on the final blend to get it extra smooth.
- Depending on the type of consistency you like, you may like to add a bit more liquid. This can be more lemon juice or oil or water, depending on personal taste preferences.
- It will last for 4-5 days in the fridge.
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