It’s no secret that I LOVE (and am obsessed with) hummus. It’s something I usually always stock in the fridge, as it makes an easy protein and fibre addition to just about any meal. I love it smeared on toast with a few toppings, as a creamy base for wraps, or just for snacking with veggies or crackers. It tastes great even in grain bowls.
The classic version of this versatile dish really only requires five ingredients (chickpeas, tahini, garlic, salt, lemon juice), and once you have that base ready, there’s so much you can do with it. My current favourite is to blend oven-roasted beets into the hummus for this vibrant dip.
If you’re wondering whether beetroot will make the hummus sweet, or too overpowering (or if you’re not super into beets) — don’t worry! The garlic, salt, and lemon juice helps mellow the flavour of the beetroots perfectly. It’s also an easy way to jazz up an old favourite, while packing a nutrient-rich punch. Beetroots are an excellent source of iron and folate (folic acid), help to regulate blood pressure, and reduce inflammation. What’s more, this velvety dip is also oil-free (save for the generous drizzle on top)!
This beetroot hummus honestly makes any snack board or party appetiser spread instantly beautiful. The recipe makes quite a large batch, so you can definitely make this ahead of time and refrigerate it (without the toppings) covered for upto a week or more. Make sure you mix it well and let it come to room temperature outside the fridge before serving! Dress it up with a generous splash of olive oil, some toasted sesame seeds, and freshly chopped parsley.
- 125g dry chickpeas (or 300g boiled chickpeas)
- ½ teaspoon bicarbonate of soda
- 1 medium sized beetroot
- ⅔ cup tahini
- 2-3 cloves of garlic, minced
- 2 tablespoons lemon juice
- Salt, to taste
- To serve: extra virgin olive oil, toasted sesame seeds, chopped parsley
- Thoroughly rinse the chickpeas and cover them in cool filtered water at least twice their volume. Soak overnight or for at least 8 hours. Drain and discard the water.
- Place the chickpeas in a medium saucepan with half a teaspoon bicarbonate of soda and cook for 2-3 minutes. Add 1 litre of water to the pan and bring to a boil. Cook for around 25 minutes, skimming the skins that float up to the top. When cooked, the chickpeas should be soft and will break apart easily with your fingers. Drain.
- Meanwhile, wrap the whole beetroot in foil and roast in the oven for 20 minutes, or until tender. Let the beetroot cool down, peel and chop into chunks.
- Transfer the boiled chickpeas, along with the beetroot, tahini, garlic, lemon juice and salt to a blender. Blend until it forms a thick paste, adding ¼ cup iced water to make blending easier. The hummus should be creamy — you might need to add more water depending on the consistency you desire.
- Taste and adjust seasoning as required. Serve with a generous splash of olive oil, toasted sesame seeds and fresh parsley.
Did you make this recipe?
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