beet hummus

This beetroot hummus is a variant of the traditional recipe that will bring a new flavor and, above all, an incredible color to your table.

With all the detoxifying properties of beetroot, this hummus will be loaded with nutrients.

Hummus can be eaten as a garnish, as a spread on raw vegetables, as a sauce with flatbread, or as a spread as mayonnaise on sandwiches.

hummus, beets, chickpeas, snack, vegan mayonnaise


  • 160 grams of raw chickpeas or 400 grams of cooked chickpeas
  • a lemon juice
  • 1 tablespoon of tahini
  • 1 clove of garlic
  • 1/2 teaspoon of salt
  • 2 teaspoons of cumin
  • 1 beet of about 180 grams (cooked)
  • Sesame seeds


  1. We can use canned chickpeas or cook it. If we choose these options, we should soak the chickpeas for 8 to 12 hours in plenty of water. Unlike other legumes, the chickpeas must be placed in the pan with the water boiling, let it cook for 2 hours and add the salt at the end. We drain and let it cool.
  2. We put the chickpeas in a blender or food processor along with the juice of half a lemon, tahini, garlic, salt, cumin and beetroot. We beat until creating a homogeneous cream. If you want the hummus to be less dense, we can add a little water or the chickpea cooking broth.
  3. We sprinkle sesame seeds on top of the hummus and it’s ready to serve. You can also add some extra virgin olive oil.


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