Beetroot hummus dip/ how to make

Beetroot hummus dip is a rich and creamy Middle Eastern side dish that’s packed with nutrients.

It’s the perfect dip for parties and a good healthy snack idea.
You can dip chips, crackers, bread, or vegetables in this delicious colourful hummus. Or you can add it to sandwiches and wraps to give them extra flavour.

Beetroot hummus dip/ how to make

Why I love beetroot hummus dip?

  • It is a healthy appetiser because it’s packed with in fibre, healthy fats, vitamins and minerals, and high in protein. Add to that it is low carb.
  • It is delicious and rich in flavour, I love to add it to chicken wraps alongside with homemade dill cucumber pickle.
  • It’s kid-friendly, my kids favourite snack is crackers and hummus.

Beetroot hummus dip/ how to make

How to make beetroot hummus dip:


  • 1 1/2 cup boiled chickpeas
  • 1 tbsp olive oil
  • 1/4 cup tahini
  • 1/4 cup cold water
  • Juice of 1 medium sized lemon
  • 1/2 cup boiled beetroot
  • 1 tsp salt

Prepare cooked chickpeas:

You can prepare cooked chickpeas in one of the following options:

Method 1: Rince the dried chickpeas and soak it overnight. Then cook them in a regular pot on the stove. This option may takes time and you need to keep an eye on them.

Bring the pot to a boil for 10 minutes, then lower the heat to a minimum and leave them between an 1 1/2 hours to 3 hours depending on the variety of chickpea. After the chickpeas are tender enough, turn off the heat and let them cool uncovered in the pot.

Method 2: Cook the washed and overnight soaked chickpeas in a pressure cooker: add soaked chickpeas and 2 cups of water to the pressure cooker. Seal the lid and cook on medium pressure for 30 minutes. Vent the remaining pressure before opening the lid. Let the chickpeas cool uncovered.

Method 3: Use canned chickpeas.

Prepare the cooked beetroot:

Place the beets in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer until fork-tender.

Homemade beetroot hummus dip steps:

1- Pulse chickpeas, olive oil, tahini, lemon juice and salt in a food processor until smooth, about 2 minutes. Add the 1/4 cup of water and pulse again until smooth.

2- Add the cooked beetroot. Process again until combined, adding water if necessary for desired consistency.

Beetroot hummus dip/ how to make

Serve topped with more olive oil if desired and sprinkle with summac or roasted sesame.

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