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5 from 3 votes

Beetroot Hummus

This beetroot hummus recipe is my new go-to appetizer. It’s super creamy and perfect to serve with crispy bread, raw veggies or to be used as a spread on sandwiches.
Prep Time10 mins
Course: Aperitivo, Appetizer, Side Dish
Cuisine: Mediterránea
Keyword: creamy, healthy, hummus, light
Servings: 4 servings
Author: Carlo Cao


  • food-processor


  • 200 g beetroot raw
  • 3 tbsp tahini
  • 1 garlic clove
  • 1 tbsp lemon juice
  • 1 can chickpeas (rinsed and drained)

  • 2 tbsp olive oil
  • salt and pepper


  • Cut the beetroots in half and boil for 10 minutes, then drain and place them in a food-processor. Process until creamy.
  • Add in tahini, water, olive oil and lemon juice and process for another minute or two.
  • Add in chickpeas, salt & pepper and process until creamy.
  • Place the hummus in a bowl, top with more olive oil & pepper and serve with raw veggies or crispy bread.
  • Buon Appetito!


*If you need to speed up the recipe you can use precooked beetroots.