Beetroot Hummus

January 31, 2017

This dip is a variation of regular hummus but with a different, delicious taste. It’s so simple to make and requires little ingredients that you probably already have around your house.


  • 80ml olive oil
  • 1 onion
  • 1 tbsp ground cumin
  • 500g beetroot
  • 400g chickpeas, drained
  • 1 tbsp tahini
  • 80g plain yoghurt
  • 3 cloves garlic, crushed
  • 60ml lemon juice
  • 125ml vegetable stock


1. Heat 1 tablespoon of the oil in a frying pan over a medium heat and cook the onion for 2-3 minutes, or until soft.

Cooking Onion

2. Add the cumin and cook for a further 1 minute, or until fragrant.

Cooking Onion with Cumin

3. Place the onion mixture, beetroot, chickpeas, tahini, yoghurt, garlic, lemon juice and stock in a food processor.

Blender with Ingredients

4. Process until smooth and then, with the motor running, add the remaining oil in a thin, steady stream. Process until the mixture is thoroughly combined.

Beetroot Hummus

I would’ve made it look more aesthetically pleasing but I had to take it to a family friends house so it had to go in a container. You can eat it on bread or crackers though or simply by itself and it tastes amazing.

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