Pink Beetroot Hummus
Beetroot adds beautiful colour and gentle sweetness to hummus, and lets you use less oil. Dip cucumber and carrots in it.
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Why beetroot?
- Natural colour and fibre
- Sweetness with no sugar
- Less oil needed thanks to its moisture
Beetroot Hummus
10 minPrep
0 minCook
6Servings
140kcal
Ingredients
- 1 can chickpeas, drained
- 1 cooked beetroot
- 2 tbsp tahini
- Juice of 1 lemon
- 1 garlic clove
- Salt and cumin
Method
- Blend everything in a food processor.
- Add a little cold water until smooth.
- Taste and adjust lemon and salt.
- Serve with olive oil and sesame.
Pure tahiniAffiliate link โ costs you nothing extra and supports the blog
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Tip
Use ready-cooked beetroot with no vinegar to save time.
What to serve it with
Cucumber, carrot and bell pepper, or toasted wholegrain bread. It is also a mayo alternative in sandwiches.
Storage
- 4 days in the fridge
- Doesnโt freeze well
- Stir before serving
Frequently asked questions
Does it stain hands?
Yes โ wear gloves when cutting beets.
Can I skip tahini?
It gets lighter but less creamy.
Do kids like it?
They love the pink colour!
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โ ๏ธ For general education only. If you have a health condition or allergy, consult your doctor.