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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.