This Beetroot Hummus is packed full of flavour and nutrients! It's great with crudite, pita bread or with falafel! Get the recipe at Supper in the Suburbs!
Beetroot Hummus with tahini
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins

Got a glut of beetroot from your kitchen garden? Use them to make this vibrant beetroot and tahini hummus!

Course: Side Dish
Cuisine: Middle Eastern
Keyword: beetroot, chickpeas, cumin, garlic, lemon, paprika, tahini, yogurt
Servings: 4 people
Author: Emma Walton
  • 300 grams beetroot about 2 medium to large, left whole, skins scrubbed
  • 400 grams chickpeas in water rinsed & drained, roughly 240 grams drained weight
  • 2 cloves garlic crushed
  • 2 tbsp tahini
  • 1 tbsp Greek yogurt
  • 1 lemon juice only
  • pinch ground paprika
  • tsp ground cumin
  • 2-3 tbsp olive oil about 2-3 tbsp
  • salt to taste
  • pepper to toaste
  • sesame seeds toasted, to garnish
  • mint leaves to garnish
  • pomegranate molasses optional
  1. Boil the beetroot whole until just tender, about 15-20 minutes.
  2. Drain and leave to cool.
  3. Once cool enought to touch enough to handle, then rub off the skins (they should come away quite easily).
  4. Drizzle with a little olive oil, place in a pre-heated oven at 180C and roast for 30 minutes.
  5. Once soft, leave to cool completely before roughly chopping and placing in a food blender along with the chickpeas, garlic, tahini, juice of 1 lemon, the paprika and cumin.
  6. Blitz to a coarse paste, then gradually add the olive oil (keeping the food processor blitzing slowly) until a thick, smooth dip has formed.
  7. Add salt and pepper to taste along with a little more lemon juice if you prefer.
  8. Finally, stir through the greek yogurt and add the garnish.