Creamy beet hummus

creamy beet hummus

Classic hummus with a pretty twist! Perfect for sandwiches or as a dip.


  • 220g (8 oz | one large beet) beets
  • 240g (1 cup | 8.5 oz) cooked chickpeas
  • 50g (2 TBSPSs) tahini paste
  • 45ml (3 TBSPs) fresh lemon juice
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon garlic powder or 1 clove garlic, grated
  • 25ml (1 1/2 TBSPs) olive oil + more for serving

Eat with

  • bread sticks, sliced bread, cheese, cucumbers, cornichons, etc.


  1. Cut off the leaves from the beetroot and scrub it clean. Place in a saucepan and cover with water, partially cover saucepan with lid. Cook on high heat and bring to a boil, then lower the heat to medium and keep cooking until tender. This takes about 30 minutes for smaller beets or 50 minutes for one large beet.
    *If cooking your own chickpeas which you have previously soaked overnight, start cooking them at the same time as beets.
  2. Remove beets from heat and rinse under cold water. Peel (be careful because they’re still hot) and slice into chunks. Transfer to a plate and let cool completely.
  3. To make hummus place chopped beet, chickpeas, tahini, lemon juice, salt and garlic in a food processor. Pulse on high for a few minutes until the ingredients come together. Scrape the sides of the bowl and pulse for another minute or so. The mixture should be uniform and creamy. Taste to see if you want more salt, add pepper if you like.
  4. With the food processor on low, add olive oil to hummus in a slow drip. Once all of the oil is in, the hummus should be creamier. Taste and add more if you wish.
  5. Transfer to a serving bowl and add more oil on top, if desired. Serve with breadsticks, bread or pita wedges, cucumbers, cornichons, cheese or anything else you like.
  6. Store leftover hummus in the fridge, tightly covered with plastic wrap and eat within 3-5 days (although we’re done with it in 2 days, so I can’t give you an exact time).


Because chickpeas require soaking, I often use organic jarred chickpeas to speed things up.
You can soak and cook your own. You need about 100g or 1/2 cup dried chickpeas. Soak in water overnight, drain the next day, then transfer to a pot and cover with 500ml | 2 cups water. Bring to a boil and cook for about 30 minutes or until tender and one chickpea easily breaks when you squeeze it with your fingers. Reserve some cooking liquid for thinning the hummus, drain the beans and cool before using.