Beetroot Hummus

Sue L


You might think beets a little weird to be in hummus, but really it's not. It has a beautiful color and great flavor, plus my secret for making it velvety smooth. This is wonderful with toasted pita, crudite, or as a condiment on sandwiches and wraps.


☆☆☆☆☆ 0 votes

15 Min
No-Cook or Other


  • 16 oz
    can whole baby beets
  • 16 oz
    can chickpeas
  • 1/4 c
  • 2 Tbsp
    olive oil
  • 1/2 tsp
  • 1-1/2 tsp
    ground coriander
  • 1/2 tsp
    ground cumin

How to Make Beetroot Hummus


  1. Drain the canned beets and discard the canned liquid. Place the beets in a food processor fitted with the chopping blade.
  2. Rinse and drain the canned chickpeas, and take care to pinch the skins off and discard those or your hummus will be gritty. Trust me, it is worth the pain.
  3. Put the chickpeas in with the beets and remaining ingredients.
  4. Puree until smooth. Garnish with a little extra virgin olive oil and minced pistachios if you like, but not required. Serve with toasted pita bread or vegetables, or use as a spread on sandwiches and wraps.

Printable Recipe Card

About Beetroot Hummus

Course/Dish: Vegetable Appetizers
Main Ingredient: Beans/Legumes
Regional Style: Australian
Dietary Needs: Vegetarian Vegan

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