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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!
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Beetroot Hummus with tahini

Got a glut of beetroot from your kitchen garden? Use them to make this vibrant beetroot and tahini hummus!
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: Middle Eastern
Keyword: beetroot, chickpeas, cumin, garlic, lemon, paprika, tahini, yogurt
Servings: 4 people
Calories: 256.14kcal
Author: Emma Walton


  • 300 grams beetroot about 2 medium to large, left whole, skins scrubbed
  • 240 grams chickpeas 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


  • Boil the beetroot whole until just tender, about 15-20 minutes.
  • Drain and leave to cool.
  • Once cool enought to touch enough to handle, then rub off the skins (they should come away quite easily).
  • Drizzle with a little olive oil, place in a pre-heated oven at 180C and roast for 30 minutes.
  • 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.
  • Blitz to a coarse paste, then gradually add the olive oil (keeping the food processor blitzing slowly) until a thick, smooth dip has formed.
  • Add salt and pepper to taste along with a little more lemon juice if you prefer.
  • Finally, stir through the greek yogurt and add the garnish.


Calories: 256.14kcal | Carbohydrates: 29.2g | Protein: 8.93g | Fat: 13.17g | Saturated Fat: 1.75g | Cholesterol: 0.19mg | Sodium: 70.72mg | Potassium: 534.46mg | Fiber: 8g | Sugar: 8.81g | Vitamin A: 75.67IU | Vitamin C: 19.69mg | Calcium: 83.11mg | Iron: 4.13mg