Hummus with beetroot

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Pink is one of my favourite colours, but I tend to stay away from pink food because it’s usually full of additives and artificial colouring. However, the dip I’ve prepared this week —I’m so in love with it!— is delicious, very healthy and oh, so pretty! 😀

I simply added one beetroot to my classic hummus recipe and, well, I may be biased but… it’s just perfect. The sweetness of the beetroot balances the strength of the garlic and the cumin, so the result is neither too sweet nor too strong. Besides, it’s an excellent way to make children unknowingly eat chickpeas, and enjoy them!)

Hummus with beetroot

Servings: 4

Preparation time: 15 min

Difficulty: easy (as long as you have a blender or food processor)


  • 400 g chickpeas, boiled and drained
  • 1 beetroot, boiled or roasted
  • 2-3 cloves of garlic, peeled
  • juice of 1 lemon
  • 1 piece (2 cm) fresh ginger, peeled
  • 1/2 teaspoon of ground cumin
  • 2 tablespoons of tahini paste
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of sesame seeds


  1. Place all the ingredients into a blender and process until smooth and creamy.
  2. Chill in the fridge for a couple of hours.
  3. Sprinkle with sesame seeds and olive oil. Serve with crackers, sesame flatbreads, vegetable sticks… It’s delicious!

Hummus remolacha