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Beetroot Hummus


Top view of beetroot hummus

Beetroot Hummus

Prep Time 10 minutes
Cook Time 26 minutes
Course Main Course
Servings 4


  • 450 g beetroot washed and trimmed
  • 200 g precooked chickpeas
  • 3 tablespoons lemon juice
  • 40 g toasted black sesame seeds
  • 30 ml sesame oil
  • Salt to taste
  • Black pepper to taste
  • Cumin powder to taste
  • Extra virgin olive oil


  • Place beetroots and cover them with water. Cook for approx 30 minutes, until tender.
  • Drain and let them cool. Cut beetroots into cubes.
  • Place black sesame seeds in a high-speed blender and pour in sesame oil. Blend until smooth.
  • Add the remaining ingredients to the blender and blend again until homogeneous and creamy.
  • Transfer the mixture into a serving bowl.
  • Serve and enjoy.


Additional tips
You can serve beetroot hummus as an appetizer, as a cream for bruschettas, or as a base for serving meat and fish dishes.
Add a pinch of nutmeg to enrich the flavours.
You can also serve it with raw carrots and celery sticks.
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