Beetroot Hummus with Lemon and Garlic

Brighten your table with this vibrant beetroot hummus. Creamy, earthy, and zesty, it’s perfect with flatbreads, crudités, or as part of a mezze spread. Roasted beetroot blends beautifully with tahini, lemon and garlic for a healthy, vegan dip that’s as stunning as it is delicious.

Course bbq dinner, Side Dish

Cuisine Middle Eastern

Diet Vegetarian

Keyword healthy hummus recipe

Prep Time 10

Cook Time 0

Servings Servings

Calories 170

Author Spooning & Forking

Ingredients

250 g Beetroot roasted or vacuum packed
400 g Chickpeas tin, drained and rinsed
2 tbsp Tahini
1 Lemon juiced
1 clove Garlic crushed
1 tbsp Olive oil extra virgin, plus more to serve
Salt to taste
Black pepper to taste
2 tbsp Water cold, to loosen

Optional toppings

1 tsp Sesame seeds
1 tbsp Fresh parsley chopped
1 tbsp Feta Cheese crumbled

Instructions

Roughly chop the beetroot and place it in your Ninja Power Nutri Blender along with the chickpeas, tahini, garlic, lemon juice and olive oil. Blend until smooth, scraping down the sides as needed.
Add 1 tablespoon of cold water at a time to loosen the texture to your liking. It should be creamy and smooth but still hold its shape on a spoon.
Add salt and pepper, then adjust with more lemon juice if needed. I like mine a little tangy to contrast the earthy beetroot.
Spoon into a shallow bowl or plate, swirl with the back of a spoon, drizzle with olive oil, and top with sesame seeds, feta or parsley if using.

Notes

How to Roast Beetroot (If Using Raw)

If starting from raw: scrub and trim whole beetroot (don’t peel), wrap in foil, and roast at 200°C (fan 180°C) for 45–50 minutes until tender when pierced. Once cool, peel by rubbing off the skins with a paper towel or your fingers.

Nutrition