Beetroot hummus recipe

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  • Healthy
  • Low-fat
  • Vegan
  • Vegetarian








10 min

Nutrition per portion

Calories 140 kCal 7%
Fat 9g 13%
  -  Saturates 1.5g 8%

Beetroot hummus is a healthy, bright and different alternative to dunk your pitta bread into. This delicious beetroot hummus would go delightfully as part of you main meal, with some roasted chicken, as an alternative to a dressing on a salad of your choice, or just as an afternoon snack with crisps or crudités. We have added a bit of horseradish to our beetroot hummus to give it a subtle fiery kick. Horseradish is also great for gut health and bloating. Horseradish root is elated to the mustard and cabbage family, and can be found as a root in supermarkets as well as already creamed in a jar. An essential ingredient when making hummus is tahini, a paste made from sesame seeds that can be used in both sweet and savoury dishes. Tahini is higher in calcium than milk and full of vitamins such as vitamin E, vitamin B and is thought to be able to help protect against strokes and heart attacks. Once you’ve got tahini in your cupboard it can also be used for a simple delicious salad dressing, to rub over meat before you cook with it, or even for a nutty flavour drizzled over a brownie, or placed in the biscuit base of a cheesecake. After you’ve made this easy and quick recipe once you’ll never want to buy supermarket hummus again. Impress anyone you have round for dinner or drinks with this zingy and zesty beetroot hummus.


  • 300g cooked beetroot
  • 400g can chickpeas, drained
  • 1tsp ground cumin
  • 2tsp horseradish creamed
  • 50ml olive oil
  • 2tbsp tahini
  • Juice of half a lemon


  • Drain and rinse the chickpeas and place into a blender or food processor.

  • Place all the remaining ingredients into a blender or food processor. Blitz until smooth. Season to taste with salt and pepper.

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