Beetroot hummus

For my beetroot hummus you need:
  • Beetroot
  • Garlic
  • Chickpeas (canned)
  • lemon juice
  • Tahina
  • Extra virgin olive oil

Ingredients Notes & Substitutions

  • Beetroot: I use roasted beetroot in my hummus, you can use any colored beetroot, although the traditional purple beetroot makes the best pink hummus.
  • Garlic : I roast the garlic with the beets, this gives the garlic a mild flavor.
  • Chickpeas : I use canned chickpeas that are canned without added salt. In this recipe you use both the chickpeas and the canning liquid). Chickpeas are also known as garbanzo beans.
  • Lemon Juice : The acidity of the lemon really lifts the hummus. An interesting alternative that goes well with the taste of beetroot is orange juice.
  • Tahina: This is a paste made from sesame seeds that you can buy peeled or unpeeled. I find peeled tahini is best for making hummus as it has a milder flavor

How to Make Roasted Beetroot Hummus

Below you will find illustrated step-by-step instructions for my beetroot hummus recipe, if you prefer just the written instructions then skip straight to the printable recipe card below.

Preparation : Preheat the oven to 200 degrees Celsius.

Step one: Roast beetroot and garlic. Wash the beetroot top and tail and wash under water. Wrap the beetroot in aluminum foil together with 2 garlic cloves (still skin on). Bake in the oven until the beetroot is soft.

A stuffed beetroot and two cloves of garlic on a sheet of aluminum foil
Cooked beetroot and garlic unwrapped in a sheet of aluminum foil lying on the bench.

Step two: Drain the chickpeas (reserve the liquid).

Step three: Optional step (smoother hummus): Place the drained chickpeas in a large bowl and fill with water. Rub a handful of chickpeas in the water in your hands. The chickpea shells rub off and float to the surface. Skim off the peel and then drain the chickpeas.

Place a spoonful of chickpea shells over a bowl full of chickpeas in a large bowl of water

Step four: Once the beets and garlic are roasted, they become tender and cooled. Remove the garlic cloves from the peel and cut the beetroot into pieces

Fifth step: Place all ingredients in a blender or food processor and puree until smooth. Add prepared liquid until the right consistency is reached.

Season as desired

A food processor filled with chickpeas, roasted beets, tahini and olive oil on a bench.


Put all the ingredients in a tall container and puree until a creamy mixture is formed. Depending on your taste, refine the beetroot hummus with a little more tahini, lemon juice or salt.

Enjoy your meal and enjoy your meal!

Top tips

Here's how to make this beetroot hummus perfectly every time!

  • Be sure to use fresh beets and take the time to roast them first, they really make for the most delicious flavor. Although canned beets are very convenient, they are not suitable for making beetroot hummus. They fall apart and make a very sloppy hummus.
  • Taste and season, then taste and season again if necessary. I think beetroot hummus is something that really sings when you get the right amount of salt.
  • I love drizzling my beetroot hummus with extra virgin olive oil and sprinkling it with everything but the bagel seasoning!
  • I like to eat beetroot hummus with carrots, cucumbers, pita bread, pita chips and Seed crackers.
  • Homemade beetroot hummus keeps in an airtight container up to five days in the refrigerator . You can also freeze your hummus for up to 4 months. When thawing frozen hummus you may notice that some of the liquid has separated, just give it a good stir and it's good to go.

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