Beetroot hummus

Why buy beetroot hummus when it's so easy to make, and you end up with three times the amount? Add it to your next cheese platter, salad or sandwich for freshness and colour. Eat some now, and freeze some to have on-hand for your next platter.



  • 2 large beetroot
  • 420g tin chickpeas
  • 3 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 garlic clove
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 tablespoons olive oil (plus drizzle for baking beetroot)
  • 6 tablespoons aquafaba (brine from chickpeas)
  • Salt and pepper to taste


Set the oven to 180 fan bake.

Wash, then cut the beetroot into small pieces.  Put onto a baking tray, drizzle with olive oil and sprinkle with salt. Cook for approximately 35 minutes until soft enough to blend.

Drain the chickpeas, saving the aquafaba.  Rinse the chickpeas under cold water.

Put the remaining ingredients, except the aquafaba, into a food processor.  Once the beetroot is cooked, allow this to cool for a few minutes, then add to the food processor.

Blend well until a paste-like consistency.  Add in the aquafaba one tablespoon at a time until it reaches the consistency you like.  

Refrigerate until ready to eat.

Serving suggestion: Place in a bowl, drizzle with a little olive oil and sprinkle with sesame seeds to enjoy with crackers.

Keen to make your own crackers? I use this recipe from Taste.

Yields approximately 15 servings

Nutritional information

Approximate per serve

83 calories
Fat 5g (saturated 0.6g)
Carbs 8.3g (sugar 3.4g)
Protein 2.4g
Dietary Fibre 1.9g

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