Beetroot Hummus

It’s not only the flashy pink colour that makes this hummus attractive. It’s also the nutritive value. This spread is loaded with proteins from the chickpeas. The beetroots are real vitamin bombes and keep your blood pressure low. Altogether an excellent choice for your sandwich or flatbread.

I prefer to pop the beetroot to add some extra sweetness. Moreover they taste less earthy because of the popping.  

This spread craves for a serious, adult seasoning. With this I mean: don’t be too cautious with the garlic and cayenne powder. Otherwise it will taste too much like baby food.

Some recommendations:

  • Use the aquafaba, the water were the chickpeas have cooked in. It’s full of protein and therefore a binding ingredient.
  • Remove the skin of the chickpeas for a more smooth result.
  • Feel free to use canned chickpeas. I prefer freshly cooked ones. They are tastier and more nutritious in my opinion.


Vegan Beetroot Hummus recipe
Preparation time: 20 minutes
Waiting time; about 45 minutes for popping the beetroot and cooking the chickpeas.
Serving: 6 portions

350 gram chickpeas, soaked at least 4 hours
2 beetroots
2 garlic cloves
50 ml  extra vierge olive oil
juice of one 1 lemon
2 tbsp cumin seeds
1 tbsp coriander seeds
a hand fresh coriander leaves
3 tbsp Tahina
Cayenne Powder

Heat the oven on 220 degrees. Wash the beetroots and dry them with a towel. Take a sheet of tinfoil and wrap the beetroots in it. Drizzle some olive oil and rub on the beatroot skins. Close the wrap and put in the oven. In about 30-45 minutes the beetroots will be ready, depending on the power of your oven.

When the beetroots are ready let them cool down. Then peel of the skin and put the beetroot flesh in the food processor. Grind until it’s a smooth paste.

Roast the cumin and coriander seeds. Keep some cumin seeds aside for the decoration. Crush the other cumin seeds and coriander seeds in a mortal.

Crush the garlic cloves in a vessel until they form a paste. This reduces the sharpness.

Add chickpeas, olive oil, tahina, lemon juice, garlic, cayenne powder, salt and the crushed coriander and cumin seeds. Grind until the ingredients form a smooth paste.

Add the hummus in a bowl. Sprinkle some coriander leaves and cumin seeds on top. Add one or two slices of lemon for extra decoration. Serve! Keep the hummus in the fridge for no longer than a week.


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