5 from 1 vote
Homemade beetroot hummus plus my secret for super smooth hummus - the easiest and most beautiful healthy snack around! Perfect for afternoon snacking | thekiwicountrygirl.com
Beetroot Hummus
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Course: Appetizer, Snack
Cuisine: Mediterranean
Servings: 1 cup
Author: Laura
  • 1 medium sized beetroot
  • 1 can chickpeas, drained & rinsed*
  • 1 TBSP tahini optional
  • 1 tsp crushed garlic
  • 2 TBSP olive oil
  • 2-3 TBSP lemon juice about 1 small lemon
  • 3-5 TBSP cold water more or less as needed
  • Salt & pepper to taste
  • Feta to sprinkle on top
  1. Roast the beetroot on an oven tray at 180°C for 45 minutes or until a knife goes through easily. Allow to cool and then rub the skin off. Cut into cubes.
  2. Add the prepared beetroot, chickpeas, tahini, garlic, olive oil & lemon juice to a blender or food processor. Pulse a few times to get it started, add 2 TBSP of the water and then blend for about 5 minutes until smooth, adding more water as you need it to make it the consistency you like.
  3. Taste the hummus and add salt & pepper to taste. You may even need to add more lemon juice. Just keep playing until it tastes delicious to you!
  4. Serve with carrot sticks, crackers or pita chips. I like topping the hummus with some crumbled feta to add extra saltiness.
  5. Store in an airtight container in the fridge for 5 days or freeze.
  6. *If you have time/feel like it you can peel the chickpeas and discard the skins which makes for a really smooth hummus. This step is entirely optional.