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Beet hummus in a blue mandala bowl.
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Beetroot Hummus

A pink dip made with cooked beets along with chickpeas, tahini and olive oil.
Course Side Dish
Cuisine Fusion, Middle-Eastern
Keyword beet hummus, beetroot dip, beetroot hummus, homemade hummus, hummus
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people
Calories 225kcal
Author Eva | Electric Blue Food

Equipment

  • Food processor
  • Garlic press
  • Rubber spatula

Ingredients

  • 250 g chickpeas drained
  • 125 g cooked beets
  • 1 garlic clove
  • 2 tbsp tahini
  • 2 tablespoon olive oil divided
  • 1,5 tablespoon lemon juice
  • ⅓ teaspoon cumin
  • ¼ teaspoon salt
  • ½ teaspoon za'atar
Metric - US Customary

Instructions

  • Drain the chickpeas and add them to a food processor. Add the chopped beets, pressed garlic clove, tahini, lemon juice, half of the olive oil, cumin and salt.
  • Blitz until completely smooth, making sure not to leave behind whole pieces of anything. Taste-test and adjust the salt accordingly.
  • Transfer beet hummus to a serving plate. Top with a drizzle of olive oil, a sprinkle of salt and za'atar.

Notes

The nutritional information shared here is obtained using an online calculator and therefore only to be used as a guideline.

Nutrition

Calories: 225kcal | Carbohydrates: 22g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 177mg | Potassium: 330mg | Fiber: 6g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg