With its earthy sweetness, beetroot add a delicious twist to a traditional hummus recipe, creating a vibrant pink dip. Perfect as a snack with a celery and carrot sticks or try it spread on a cracker, toasted bread or on your sandwiches and wraps.

(© Love Beetroot)
Print Recipe
Nutrition Facts
Beetroot hummus
Amount Per Serving
Calories 188 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 338mg15%
Potassium 414mg12%
Carbohydrates 22g7%
Fiber 7g29%
Sugar 5g6%
Protein 6g12%
Vitamin A 50IU1%
Vitamin C 7mg8%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Beetroot hummus

A vibrant pink version of the classic dip
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Side Dish, Snack, starter
Cuisine: British
Servings: 4
Calories: 188kcal


  • Large frying pan
  • Food processor or blender


  • 300 g cooked beetroot drained
  • 400 g tinned chickpeas drained
  • 1 garlic clove peeled and roughly chopped
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 2 tsp fresh dill leaves picked
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • Sea salt and black pepper


  • Firstly, toast the cumin seeds. Place them in a large frying pan on a medium heat, stirring occasionally until their aromas are released and they start to crackle. Remove from the heat and leave to cool.
  • Place the beetroot, chickpeas, garlic, ground coriander, half the cumin seeds, dill, olive oil and lemon juice to a food processor and blend until smooth, scraping down the sides as you go.
  • Add some salt and pepper, whizz again and then check the seasoning, adding a little more salt, pepper or lemon juice if needed.
  • Serve the hummus with, with the rest of the toasted cumin seeds sprinkled on top, with crudités or enjoy it with toast.
  • The hummus will keep in the fridge for up to three days.


Calories: 188kcal | Carbohydrates: 22g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 338mg | Potassium: 414mg | Fiber: 7g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 2mg

Recipe courtesy of Love Beetroot



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