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5 from 1 vote

Beetroot Hummus

Beetroot Hummus with roasted beets, chickpeas, lemon, and blended to creamy goodness!
Prep Time5 mins
Cook Time5 mins
Servings: 6 people
Author: Shweta


  • 1 small roasted beet *You may use canned beets also. I roasted mine the day before and it worked great (See notes).
  • 2 cloves garlic
  • 1 can chickpeas (15 oz.); low sodium, rinsed and drained
  • 1 lemon
  • 1/2 tsp cumin powder
  • 4 tbsp olive oil
  • salt; to taste
  • 1/4 cup water *more as needed until desired consistency
  • Optional toppings: parsley, olive oil, pine nuts, hemp seeds, and sesame seeds for garnish


  • Place roasted beet, garlic, chick peas, lemon, cumin, water, and 3 tablespoons of olive oil in a food processor and blend until smooth consistency.
  • Add additional water as desired until you reach your desired consistency. Use the last tablespoon of olive oil to drizzle on top.
  • Add your preferred garnishes and you're ready to serve!


  • To roast the beets:
    1. preheat oven to 400°F, and wrap your beets in foil. Roast for 50-60 minutes.
    2. Take your beets out of the oven and let cool. The beets should be soft and the peel should slide right off.
  • Serve with vegetables, on a sandwich, or even with your favorite falafels!
Keywords: Party, Vegan, Vegetarian