Creamy Roasted Beetroot Hummus

Not only does beetroot have a beautiful pink color, it's an excellent ingredient in hummus. If you're looking for something new then the standard middle eastern hummus, why not try this delicious creamy roasted beet hummus?

Creamy Roasted Beetroot Hummus

Our beetroot hummus is packed full of delicious spices like cumin and coriander along with our beets that we bake in the oven. The beetroot adds in a wonderful sweet flavour that compliment the hummus dip. You can also try our tangy and spicy hummus recipe!

Topped with black sesame seeds, our beet hummus puts a new spin on this traditional middle eastern dip! Making hummus at home is so much fun and easy! Just throw in your favourite ingredients like chickpeas, garlic, onion, lemon juice and salt and you've got an amazing healthy dip. Great for an appetizer or at a dinner party with friends!

Roast Beetroot Hummus Recipe

This beet hummus is a staple in our household. Beetroots have many health benefits, they are a superfood and help improve athletic performance, lower blood pressure and increase blood flow. I hope you enjoy my creamy roasted beet hummus recipe!

Creamy Roasted Beetroot Hummus

Creamy Roasted Beetroot Hummus
Yield: 8 Serves
Prep Time: 0 hrs. 10 mins.
Cook time: 1 hrs.10 mins.
Total time: 1 hr. 10 mins.

Delicious creamy roasted beetroot hummus. Chickpeas, cumin, garlic onion and topped with black sesame seeds! Perfect for an appetizer or dinner party.


  • 2 medium Beetroots, with skin
  • 1 can (400 grams) chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon cumin
  • 1 tbsp black sesame seeds
  • wedge of lemon
  • olive oil for garnish (optional)
  1. Preheat the oven to 200 degrees C (400 degrees F).
  2. Wrap the beetroot in aluminum foil and roast them for 1 to 2 hours until soft and tender.
  3. Remove beets from the oven and let them cool.
  4. Peel the skin and chop them into chunks.
  5. In a food processor place the beetroots, chickpeas and garlic and blend for 1 minute.
  6. Add tahini, lemon juice, salt, cumin, 1 teaspoon of water and blend until the hummus becomes smooth and creamy.
  7. Add more water if consistency isn't perfect.
  8. Taste and adjust the seasonings to your liking and garnish with sesame seeds.
  9. Refrigerate or use immediately. Beetroot hummus will last in the fridge for about 1 week.
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