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Beetroot Hummus

Surabhi Sehgal
A silky Hummus made with roasted Beetroot. It tastes even better than how it looks.
5 from 2 votes
Prep Time 12 hrs
Cook Time 10 mins
Total Time 12 hrs 10 mins
Course Dips
Cuisine Lebanese
Servings 3 People


  • 1 Cup Boiled Chickpeas
  • ½ Small Roasted Beetroot More for extra color
  • 1 Piece Lime Juice
  • 4-5 Cloves Garlic
  • Salt To taste
  • 1 tbsp Tahina
  • ¼ Cup Aquafaba
  • 1 tbsp Olive Oil
  • 1 tbsp Zattar
  • 1 tbsp Pine Nuts


  • Soak the chickpeas overnight and boil in a pressure cooker with some salt till soft. 
  • let them cool to room temperature 
  • To a blender add the chickpeas, beetroot, salt, tahina, lime juice, aquafaba and garlic cloves. 
  • Blend to a smooth paste. Add more aquafaba if needed.
  • Transfer to a bowl. Top with olive oil, herbs and pine nuts. 
  • Refrigerate for an hour and enjoy!!
Keyword beetroot, Beetroot Hummus, dips, glutenfree, hummus, vegan