Beetroot hummus

A vivid pink, original hummus: chickpeas and beetroot blended with tahini and lemon. Creamy, mild and spectacular, it is a hit as a starter or party snack with crudités or pitta bread.

Preparation: 10 min  |  Cooking: 0 min  |  Servings: 6  |  Difficulty: Very easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 153 kcal · 5 g protein · 10 g carbohydrate · 9 g fat

Ingredients

• 1 tin of chickpeas
• 1 cooked beetroot
• 2 tbsp tahini
• 1 lemon
• 1 clove of garlic
• 2 tbsp olive oil

Method

1. Drain the chickpeas.
2. Blend them with the beetroot, tahini, lemon and garlic.
3. Add the oil and a little water to get the right texture.
4. Adjust the seasoning.

Nutritional benefits

Chickpeas and tahini (sesame) provide plant protein, fibre and good fats, while the beetroot adds antioxidants and its spectacular colour. More original than classic hummus, it remains a healthy, filling option for snacking. Naturally vegan and gluten-free.

Variations and substitutions

• With cumin or curry powder.
• With carrot or roasted pepper instead of the beetroot.
• Spicier: add chilli.
• As a spread or a sauce for grain bowls.

Storage and making ahead

Keeps for 4 days in the fridge. A drizzle of oil on top keeps it fresh and glossy.

💡 Good to know

Blend for a long time with a little water and some ice cubes: that is the secret to an ultra-creamy, airy hummus.

See also

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · lactose-free recipes · high-protein recipes.

Foods in this recipe: chickpeas · beetroot · tahini · lemon · garlic.

You might also like these recipes: Baked falafels · White bean and vegetable soup · Vegetarian black bean and quinoa chilli.