Quick Vegan Beetroot Hummus

beetroot hummus has a sweet flavor and bright pink color.


  • Prep: 30 mins
  • Cook: 15 mins
  • Total: 45 mins
  • Yield: 8 servings
  • Cooking Method: Blending
  • Recipe Cuisine: American


  • 2medium raw beetroots (peeled and quartered)
  • 3/4 cup dried chickpeas (or 1 can of chickpeas, drained)
  • 2/3 cup tahini
  • 1/3 cup lemon juice (zest and juice of 2-3 lemons)
  • 2cloves ofgarlic (chopped)
  • 1/3 cup olive oil
  • 1teaspoon cumin (or more to taste)
  • 1teaspoon kosher salt
  • a few leaves of mint/coriander (to garnish)

It is incredible how such a pretty plate can transform your Christmas party table with the bright pink color of beetroot hummus. This hummus will be your favorite appetizer or dip with its silky texture and tasty flavor. The appealing, healthy, slightly sweet beetroot hummus is easy and quick to prepare. Adding beetroot to the classic hummus recipe adds a slightly sweet taste and beautiful color to the dish.
You better make twice as much of this beetroot hummus as you have in mind because everybody will love it. It always disappears the minute after you serve it! You can use homemade cooked beetroots or buy cooked vacuum-packed beets from the nearby grocery store. In the case of homemade beetroots, you can either bake or boil them. Also, use the best available tahini because it gives your beetroot hummus a smoother texture. Another option is to make the homemade version of tahini. Also, dried chickpeas will give this yummy beetroot hummus a better flavor than canned ones.
Feel free to add any favorite topping you like. You can garnish it with toasted cumin seeds, lemon zest, mint/coriander leaves, za’atar, thinly sliced radishes, pine nuts, or black sesame seeds. You can serve this beetroot hummus with flatbreads and crackers and enjoy!


Step 1

If you don’t have time, use canned chickpeas. Otherwise, soak the dried chickpeas overnight or at least 6 hours in cool water. Drain, rinse and add them to the pot. You must add enough water to stand 2 inches above the chickpeas. Then bring the pot to a boilLet it simmer and cook uncovered for about 1 hour or until tender. To have a creamier texture, you can remove the skins from the chickpeas at this point. It is optional.

Step 2

Preheat the oven to 200°C (392 F). Chop the beets and lay them on a baking tray lined with parchment paper. Then put the tray on your oven’s middle rack to bake for 45 minutes. Set aside to cool. Or you can alternatively cook the beetroots in a large pot of boiling water with the lid on for 30 minutes until tender.
Use a knife and insert it through the beets to test the doneness. If it runs smoothly, then they are done. Drain, then set aside to cool.

Step 3

Place the chickpeas, tahini, beet, lemon juice, garlic, cumin, and salt in the food processor and mix for 1 minute until ground. While the processor is on, drizzle in the olive oil and blend until smooth. Adjust the flavor by adding more salt, olive oil, or lemon juice based on your taste. Transfer to a bowl, sprinkle with coriander leaves and sesame seeds, and serve along with crackers and enjoy!

Cooking Notes

Freezing this homemade beetroot hummus is not recommended because this will change its flavor and texture.

This vegan hummus will stay fresh in the fridge for 3-5 days. If you want to keep it fresh in the fridge, you better add less garlic or lemon juice and add them when you are ready to serve it. Besides, if it thickens in the refrigerator, you can dilute it with one tablespoon of
cold water at a time until it has the perfect texture again.


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