Oh sweet beetroot hummus. How I’d like smear you on almost anything and devour you.

Yes its that good! And its called Killer Hummus because I ate so much of it that it could have killed me.

I’ve been eating hummus all my life, but the idea of flavoured hummus only occurred to me more recently (after the popularity on Instagram of course). For those of you hating on beetroot and it earthiness, fear not. The garlic, tahini and chickpeas  lemon totally tame the beetroot (although I for one don’t think beetroot needs any taming). The smoked paprika and pomegranate seeds on top is what made this hummus so don’t skip. I served it with brown pita bread and sourdough rye crisp breads and then went on to polish a whole plate myself.

Beetroot Hummus
Prep time
Cook time
Total time
Recipe type: Dip
Cuisine: Middle Eastern
  • 2 medium sized beets
  • 1 can (400g/15oz) organic chickpeas, drained & rinsed
  • 1 tbps of olive oil
  • 2-3 cloves garlic
  • ½ cup tahini
  • ¼ cup lemon juice
  • ¼ cup yogurt
  • ½ tsp salt
  • 5tbps olive oil
  • ¼ tsp sea salt
  • 2 tbps cold water
  • To garnish:
  • pomegranate seeds
  • smoked paprika
  • olive oil
  • mint leaves
  1. Preheat oven to 180 C
  2. Peel and cut beetroot into cubes, Drizzle 1 tbsp of olive oil and roast for 20 minutes
  3. In a food processor, add chickpeas, tahini, yogurt, lemon juice, garlic, salt and blend.
  4. Add in the olive oil and blend until smooth
  5. Once you achieve smooth consistency, add in the roasted beets (OK if its still warm so long as the food processor isn't closed off and is letting out the steam) and blend until it is incorporated (I like it with tiny specs of beetroot as opposed to completely smooth)
  6. Now add 2 tablespoons of cold water and blend
  7. Chill for at least an hour
  8. Garnish with pomegranate seeds, mint leaves, smoked paprika and a generous drizzle of olive oit




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