• Nicole O'Donnell

Beetroot Hummus

The last few days it feels as though Summer is (finally) on its way so it's time to start switching up those heavy meals for something a little lighter and refreshing!

Whip up this easy little number in under 5 mins for a healthy and delicious snack or garnish to your meal.


  • 1 small pre-cooked beetroot (I used whole precooked beetroots from Leaderbrand)*

  • 1 can cooked chickpeas**

  • Zest of one large lemon

  • Juice of 1/2 large lemon

  • A good pinch of salt and black pepper

  • 2 large cloves garlic (minced)***

  • 2 heaping Tbsp hulled tahini

  • 1/4 cup extra virgin olive oil


  • Place your beetroot in your food processor or blender and blend until only small bits remain.

  • Add remaining ingredients except for olive oil and blend until smooth.

  • Drizzle in olive oil as the hummus is mixing.

  • Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.

Will keep in the fridge for up to a week.

*You can sub this for roasted beetroot or try with canned beetroot (although I haven't trailed this)

**You can cook your own chickpeas if you like which will be around 1 3/4 cups of cooked chickpeas.

***If you don't like a strong garlic taste you can reduce to one or omit completely. Roasted garlic is also nice to sub here.

Enjoy as a spread, dip for crackers or veggie sticks, add as a garnish to your meals or whatever takes your fancy!


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