Beetroot hummus brings colour, warmth and a little drama to the table, while being wonderfully easy to make. Roasted beetroot gives this silky dip its deep pink hue and gentle sweetness, while tahini, garlic and lemon add balance and depth. For anyone searching for how to make beetroot hummus, this easy beetroot hummus recipe is a lovely one to keep on repeat, whether you are putting together a light lunch, simple appetiser or vibrant spring grazing board.
A quick vertical video showing the beetroot hummus served on toast with avocado and feta.
Ingredients
For the beetroot hummus
- 1 medium-sized beetroot, roasted and peeled
- ½ can chickpeas, drained and rinsed
- 1 clove garlic
- Juice of ½ lemon
- 1 tbsp tahini
- Salt and black pepper
To serve (optional)
- Rye bread or toast
- Rocket
- Avocado, sliced
- Feta or vegan feta
- A little olive oil, for finishing
Method
- Preheat your oven to 175°C. Wrap the beetroot individually in greaseproof paper and place it on a baking tray.
- Roast for 45 to 60 minutes, or until the beetroot can be easily pierced with a fork. Once roasted, leave it to cool slightly, then peel away the skin.
- Add the roasted beetroot, chickpeas, garlic, lemon juice and tahini to a food processor or blender.
- Blend until smooth and creamy. If your beetroot hummus feels too thick, add a tablespoon of water or a little extra lemon juice until you reach your preferred consistency.
- Season with salt and black pepper, then blend once more for a silky finish.
- Transfer to a serving bowl and drizzle with a little olive oil.
- Serve with rye bread or toast, or top with rocket, avocado and feta for an easy lunch or appetiser.
Cook’s note: Roasting the beetroot first gives this beetroot hummus recipe a sweeter, deeper flavour and a smoother texture. It keeps well in the fridge for a few days, making it a lovely make-ahead dip for lunches, grazing boards and easy entertaining at home.
Ninja Foodi Hand Blender Set
A good hand blender makes homemade dips feel much easier, and this Ninja Foodi set is especially handy for blending beetroot hummus until smooth and creamy. It is also useful for soups, dressings and other quick lunch recipes, making it a practical kitchen tool to keep within easy reach.
Helpful for beetroot hummus, soups, dressings and everyday prep.
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FAQs
Can you use raw beetroot in hummus?
Yes, you can use raw beetroot in hummus, but the flavour will be earthier and the texture a little firmer. For a smoother, sweeter beetroot hummus recipe, roasted beetroot usually works better because it blends more easily and gives the dip a richer, softer flavour.
How to make homemade beetroot hummus?
To make homemade beetroot hummus, blend roasted beetroot with chickpeas, tahini, garlic, lemon juice, olive oil, salt and pepper until smooth. If needed, add a little water or extra lemon juice to loosen the texture. This beetroot hummus recipe is easy to make ahead and works well as a dip, spread or light lunch addition.
Is beetroot hummus healthier than normal hummus?
Beetroot hummus can be a healthy choice because it combines the fibre and protein of chickpeas with the natural colour and nutrients of beetroot. Compared with normal hummus, it offers a slightly different nutritional balance and a sweeter flavour, but both can be part of a healthy diet depending on the ingredients used.
What is beetroot hummus good for?
Beetroot hummus is good for grazing boards, light lunches, sandwiches, wraps and simple appetisers. It is also delicious served with crackers, vegetables or toast, and it makes a colourful spread for spring entertaining. Because it is smooth, flavourful and easy to prepare, beetroot hummus works well for both everyday snacks and casual hosting.